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Gluten Free Ravioli with Sauteed Vegetables

Serving Size: 4


1 Bag of Celentano Gluten Free Ravioli

2 Tablespoons Olive Oil

3 small Yellow Squash, sliced into half moons

3 small Zucchini, sliced into half moons

Kosher Salt and Black Pepper

2 Garlic Cloves, thinly sliced

½ cup Grated Parmesan Cheese

Cooking Instructions:

  1. Bring a large pot of water to a boil and cook the ravioli according to package directions. Drain them and return to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium heat.
  3. Add the zucchini, yellow squash, ½ teaspoon salt, and ¼ teaspoon black pepper and cook until just tender, 4 to 6 minutes.
  4. Add the garlic and cook for 2 minutes.
  5. Add the vegetable mixture and ¼ cup of the parmesan to the ravioli and toss gentle to combine.
  6. Serve with the remaining ¼ cup of parmesan cheese.