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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I created this dish to make the most of an overabundance of yellow squash and zucchini from our garden. It was a hit with the whole family. It's so easy to ladle the homemade sauce over quick-cooking frozen ravioli for a satisfying dinner. -Teri Christensen, West Jordan, Utah Ingredients:
1 package (24 ounces) frozen miniature cheese ravioli |
1 medium yellow summer squash, cut into 1/2-inch pieces |
1 medium zucchini, cut into 1/2-inch pieces |
2 cans (one 15 ounces, one 8 ounces) tomato sauce |
1 teaspoon garlic salt |
1 teaspoon dried minced onion |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon sugar |
1/2 teaspoon chili powder |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, cook ravioli according to package directions.
2. Meanwhile, in a 1-1/2-qt. microwave-safe dish, combine the squash, zucchini, tomato sauce and seasonings. Cover and cook on high for 4-6 minutes or until vegetables are tender. Drain ravioli; top with sauce. Yield: 6 servings.
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