Italian Ravioli with Fresh Zucchini

Italian Ravioli with Fresh Zucchini

  • Prep: 10 min
  • Cook Time: 16 min
  • Total: 26 min
  • Serving: 4 Servings

This tasty dish is perfect for a weeknight dinner in a flash; by the time the pasta is cooked you will have finished preparing the sautéed zucchini and onion topping.


  • 1, 9 ounce package cheese ravioli
  • 1/2 cup walnuts, coarsely chopped
  • 2 tablespoons olive oil
  • 2 medium zucchini, halved lengthwise and sliced
  • 6 green onions, diagonally sliced 1/4-inch thick
  • 1/2 cup milk
  • 1 cup finely shredded Parmesan cheese (4 ounces)
  • salt and pepper


  1. Prepare the ravioli according to package directions and drain.
  2. Meanwhile, heat a large sauté pan over medium-high heat and cook the walnuts until lightly toasted, and then remove from pan.
  3. Add the zucchini and onion to the pan and sauté for 3 minutes.
  4. Place the drained pasta into the pan along with the milk and 3/4 of the cheese, and cook for 1 minute.
  5. Season the pasta mixture to taste with salt and pepper and then transfer to 4 plates. Sprinkle with the remaining cheese and serve immediately.


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