20 Minute Creamy Cheese Ravioli with Summer Squash

Sweet sautéed onion and yellow squash complement the creamy cheese sauce in this quick and easy stovetop ravioli dish.

⏲️ Time needed

Heating the oil and chopping your vegetables while your ravioli cooks will cut out wait time and you’ll be ready to eat in about 20 minutes.

🥘 Ingredients

• frozen cheese ravioli
• oil
• medium onion
• yellow squash
• salt
• pepper
• skim milk
• butter
• flour
• lemon juice
• Parmesan cheese

📋 Instructions

Prepare the ravioli according to package directions. Drain and set aside.

In a large skillet, heat oil and add the onion. Cook until onion is tender, then add the squash. Sauté, stirring occasionally, about 5 minutes until squash becomes tender. Add salt and pepper.

In a small bowl, combine milk, flour, and butter; mix until well blended. Pour milk mixture and lemon juice into the squash pan and cook over medium heat about 3-5 minutes until slightly thickened. In a large bowl or in the pan the ravioli was cooked in, mix together the cooked, drained ravioli with the squash mixture. Add grated Parmesan cheese and stir until the cheese has melted. Serve warm with additional cheese if desired.

💭 Tips

Tortellini or gnocchi can be substituted for the ravioli for variety, and you mix in sliced zucchini for some of the squash for more variety.

📖 Recipe

Creamy Cheese Ravioli with Summer Squash

Servings per Recipe: 5 servings

Calories per Serving: 439

Course: Main Dish

Cuisine: Italian, Vegetarian

Diet: Vegetarian

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5 from 3 votes

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Sweet sautéed onion and yellow squash complement the creamy cheese sauce in this easy stovetop ravioli dish.

Ingredients

• 25 oz. bag frozen cheese ravioli, cooked according to package directions
• 2 tsp oil
• 1 medium onion, chopped
• 2 yellow squash, thinly sliced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup skim milk
• 1 tbsp butter, melted
• 1 tbsp flour
• 1 tsp lemon juice
• 3/4 cup parmesan cheese, grated

Instructions

• Prepare ravioli according to package directions. Drain and set aside.
• In a large skillet, heat oil and add onion. Cook until onion is tender.
• Add squash. Sauté, stirring occasionally, about 5 minutes until squash becomes tender.
• Add salt and pepper.
• In a small bowl, combine milk, flour, and butter; mix until well blended. Pour milk mixture and lemon juice into squash pan and cook over medium heat about 3-5 minutes until slightly thickened.
• In a large bowl or in the pan the ravioli was cooked in, mix together the cooked, drained ravioli with the squash mixture. Add grated parmesan cheese and stir until cheese has melted.
• Serve warm with additional cheese if desired.

Notes

Tortellini or gnocchi can be substituted for the ravioli for variety, and you mix in sliced zucchini for some of the squash for more variety.

Nutrition

Calories: 439kcal | Carbohydrates: 50g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 856mg | Potassium: 328mg | Fiber: 4g | Sugar: 8g | Vitamin A: 525IU | Vitamin C: 15.3mg | Calcium: 294mg | Iron: 0.9mg

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