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Cheese Ravioli with Vegetables Recipe

Cheese Ravioli with Vegetables Recipe

6 servings



1 quart reduced-sodium vegetable broth

1 1/2 cups chopped yellow summer squash

2 carrots, sliced

2 cups torn kale or escarole

4 plum tomatoes, coarsely chopped

2 packages fresh cheese ravioli, cooked

1 teaspoon dried basil leaves

1/8 teaspoon crushed red pepper

Salt, to taste


Heat broth to boiling in large saucepan, add squash and carrots. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Add remaining ingredients, except salt, simmer 5 minutes. Season to taste with salt.

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