Sunday, July 18, 2010

Summer Harvest Ravioli

I haven't posted a recipe in a while. So I thought I'd share a recipe I developed using several items that have been on sale for a good deal over the last week or so. I've noted the items I used from current or recent sales and the prices.


1 bag of frozen ravioli (Publix: $1.25)
1/2 cup water
4 oz green beans (Kroger, .88/lb)
2 Small Yellow Squash cut into 1 inch pieces (Kroger, .88/lb)
2 Zucchini, cut into 1 inch pieces (Kroger .88/lb)
1 Medium yellow onion, cut into 1/4 inch wedges
2 cloves of garlic, finely chopped
4 oz cherry tomatoes cut in half OR 1 can tomatoes (Kroger, .24)
2 tablespoons dried oregano
3/4 teaspoon salt
1 tablespoon olive oil
1/2 cup Parmesan cheese

1.) In a large non-stick skillet, heat water to boil. Add beans, boil 7-10 minutes until tender-crisp. Drain. Set aside.

2.) In same skillet, heat oil over medium-high heat. Cook squash, zucchini, onion, garlic, oregano and salt in oil about 7-8 minutes. Stir frequently, until onion is tender.

3.) While vegetables are cooking, prepare frozen ravioli as directed on bag.

4.) Stir in tomatoes and greenbeans to vegetable mixter and heat until hot. Serve vegetable mixture over pasta. Sprinkle with Parmesan cheese.



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