Ravioli with Sauteed Zucchini
Category: Main Dish             Servings: 4 servings


1 pound cheese ravioli (fresh or frozen)
2 tablespoons olive oil
3 small zucchini, sliced into thin half-moons
Kosher salt and pepper
2 cloves garlic, thinly sliced
1/2 cup grated Parmesan (2 ounces)


Cook the ravioli according to the package directions. Drain them and return to the pot.

Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes. Add the garlic and cook for 2 minutes.

Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of Parmesan.

CALORIES 492(39% from fat); FAT 22g (sat 9g); CHOLESTEROL 75mg; CARBOHYDRATE 52g; SODIUM 853mg; PROTEIN 22g; FIBER 4g; SUGAR 5g

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