Toasted Ravioli and Rosemary Vegetables
Ingredients
- 2 (10-oz) pkg chicken and roasted garlic ravioli (or use your favorite)
- 2 Tbsp olive oil
- ½ cup water
- 6 Tbsp butter
- 2 (12-oz) pkg frozen Italian-style vegetables (cauliflower, broccoli, carrots, green beans, and squash)
- 3 Tbsp minced garlic
- 2 Tbsp chopped fresh rosemary
- 1½ cups freshly grated Parmesan cheese, divided
Instructions
- Cook ravioli in hot oil in a large skillet over medium-high heat 3 minutes or until lightly browned. Add water; cover and cook 3 to 5 minutes or until most of water is absorbed and ravioli is done.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add vegetables; cook 6 minutes or until browned. Add garlic and rosemary; cook 3 minutes.
- Add ravioli and 1 cup cheese to vegetables, tossing to coat. Sprinkle with ½ cup cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
549
|
549
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 21 | 21 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 975 | 975 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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