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
Ingredients
- 25 ounces frozen cheese ravioli
- 2 teaspoons oil
- 1 medium onion
- 2 yellow squash
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon lemon juice
- ¾ cup grated parmesan cheese
Instructions
- Prepare 25 ounces frozen cheese ravioli according to package directions. Drain and set aside.
- Chop 1 medium onion.
- Thinly slice 2 yellow squash.
- In a large skillet, heat 2 teaspoons oil and add onion. Cook until onion is tender.
- Add squash. Sauté, stirring occasionally, about 5 minutes until squash becomes tender.
- Add ½ teaspoon salt and ½ teaspoon pepper.
- Melt 1 tablespoon butter.
- In a small bowl, combine 1 cup milk, 1 tablespoon flour, and butter; mix until well blended.
- Pour milk mixture and 1 teaspoon 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 ¾ cup grated parmesan cheese and stir until cheese has melted.
- Serve warm (garnish with additional cheese if desired).
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