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Grilled Vegetables and Ravioli

Grilled Vegetables and Ravioli
  • Prep 10 min
  • Total 0 min
  • Servings 4
Grilled crisp-tender vegetables enhance cheese-filled ravioli for a less than 30-minute dish.
Updated August 13, 2010

Ingredients

  • 1/4 cup olive or vegetable oil
  • 1 teaspoon garlic pepper
  • 1/2 teaspoon salt
  • 2 small zucchini, cut lengthwise in half
  • 2 medium red, yellow or green bell peppers, cut lengthwise in half and seeded
  • 1 small red onion, cut into fourths
  • 1 package (9 ounces) refrigerated cheese-filled ravioli
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
  • 1/4 cup shredded Parmesan cheese

Steps

  • 1
    Spray grill rack with cooking spray. Heat coals or gas grill for direct heat. Mix 2 tablespoons of the oil, the garlic pepper and salt. Brush on cut sides of vegetables.
  • 2
    Cover and grill zucchini, bell peppers and onion, cut sides down, 10 to 12 minutes, brushing occasionally with oil mixture, until crisp- tender.
  • 3
    While vegetables are grilling, cook and drain ravioli as directed on package. Return to saucepan.
  • 4
    Cut zucchini crosswise into 1/4-inch slices. Cut bell peppers into slices. Separate onion into pieces. Toss ravioli, vegetables, remaining 2 tablespoons oil, the basil and thyme; heat through. Sprinkle with cheese.

  • You can use a variety of vegetables, depending on your preference. Make sure the total amount of grilled vegetables equals about 4 cups. If you prefer to try a different pasta, go ahead and experiment. We recommend cheese- or meat-filled tortellini or fettuccine.
  • Fresh doesn't get much better than this! Full of garden goodies, this pasta is perfect served with a light salad, warm breadsticks and an icy sorbet for dessert.

Nutrition Facts

Serving Size: 1 Serving
Calories
295
Calories from Fat
180
Total Fat
20g
Saturated Fat
6g
Cholesterol
70mg
Sodium
940mg
Total Carbohydrate
18g
Dietary Fiber
3g
Protein
11g
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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