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Categories:
butter sweet potato onion fresh garlic zucchini tomatoes salt pepper Parmesan cheese fresh basil Parmesan cheese
Viewed: 35 - Published at: 9 years agoIngredients
- 1 (9-ounce) package refrigerated cheese ravioli
- 3 tablespoons Land O Lakes Butter
- 1 large (2 cups) sweet potato, peeled, quartered lengthwise, thinly sliced
- 1 small (1/2 cup) onion, chopped
- 1 tablespoon finely chopped fresh garlic
- 2 (6-inch) zucchini, halved lengthwise, thinly sliced
- 2 (14.5-ounce) cans diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded Parmesan cheese
- 1/4 cup chopped fresh basil leaves
- Parmesan cheese, if desired
Method
- Cook ravioli as directed on package.
- Drain; keep warm.
- Melt butter in 12-inch skillet until sizzling; add sweet potato, onion and garlic.
- Cook over medium heat 4-6 minutes or until sweet potato is fork tender.
- Add zucchini, tomatoes, salt and pepper.
- Continue cooking 3-5 minutes or until zucchini is crisply tender.
- Stir in 1/2 cup Parmesan cheese and basil.
- Add cooked ravioli to sauce; stir gently to combine.
- Spoon into individual serving bowls; sprinkle each with additional Parmesan cheese, if desired.
