We love this vegetable ravioli recipe by TABLE Magazine contributor Anna Franklin. She uses farm-fresh ingredients with packaged ravioli to create a quick and simple satisfying 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 Via Emilia’s Organic Ricotta & Spinach 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.

Veggie Sauté with Ravioli

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• Author: Anna Franklin

Print Recipe

Description

A scrumptious way to get your nutrients in.

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Ingredients

Scale 1x2x3x

• 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 Braswell’s Vidalia Onion Steak Sauce
• 2 tbsp cold butter
• 1 package of your favorite ravioli, cooked using packaging direction

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Instructions

1. 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.
2. Add in salt and Vidalia Onion Steak Sauce, simmer for 4 more minutes.
3. Toss in cold butter and stir until it is melted.
4. 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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