Summer is packed full of fun activities that often leave it difficult to juggle a busy schedule and mealtime preparations. We love this vegetable ravioli recipe by TABLE Magazine contributor Anna Frankllin. She uses farm-fresh ingredients with packaged ravioli to create a quick and simple satisfying summer meal.
Picking the Best Ravioli
You’ll find just about every ingredient here at your local farmers’ market. Stock up on fresh local ingredients and make your weekday schedule a little less hectic with this ravioli recipe. Cappello’s Five Cheese Ravioli is a good choice, or Whole Foods 365’s Spinach Ricotta Ravioli will also pair nicely with the salad ingredients. You also can’t beat Wegmans Organic Cheese Ravioli for a plain canvas to allow the vegetable flavor to shine through.
Summer Veggie Sauté with Ravioli
Description
A refreshing summer dish.
Ingredients
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 2 heirloom tomatoes, chopped
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1/4 cup Shenot Vidalia Grilling Sauce
- 2 tbsp cold butter1 package of your favorite ravioli, cooked using packaging direction
Instructions
- In a large saute pan, heat olive oil and toss in chopped veggies, let everything cook down. The tomatoes should start to get a little saucy.
- Add in salt and Shenot Vidalia Grilling Sauce, simmer for 4 more minutes.
- Toss in cold butter and stir until it is melted.
- Toss in boiled ravioli and serve with shredded parmesan.
Recipe and Styling by Anna Franklin
Story by Star Laliberte
Photography by Dave Bryce
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