A little nutty ravioli
Aside from pouring some dressing on lettuce and calling it a salad, there is no easier or tastier way to get a good, heaping serving of your daily veggie allotment than this ravioli dish topped with fresh zucchini and squash and oh-so-wonderfully delicious pine nuts.
This meal is perfect for when you’re in a pinch and can be prepared in less than 20 minutes.
Start with a package of ravioli. Mom, go ahead and use the spinach and cheese kind from Costco. Top with diced and baked zucchini and squash sprinkled with shredded mozzarella and red pepper flakes and warm pine nuts and you’re set.
Note: The olive oil is just to keep the veggies from sticking – go easy. Be moderate with the cheese. Your ravioli is already stuffed with it, so just a light dusting will do. A few extra pine nuts won’t hurt. Yum.
Veggie and pine nut topped ravioli
Ingredients:
1 lb. ravioli
1 zucchini, sliced and quartered
1 squash, sliced and quartered
olive oil
red pepper flakes
¼ C. pine nuts
mozzarella, shredded
Directions:
Place sliced and diced zucchini and squash in a baking pan. Drizzle lightly with olive oil and top with red pepper flakes and mozzarella cheese, as desired. Bake for about 20 minutes on a low temperature, stirring occasionally. Meanwhile, prepare ravioli according to package instructions. Then, heat a few drops of olive oil in a small skillet over medium heat. Roast pine nuts until golden brown, or about 5 minutes. Toss ravioli, veggies and nuts together and serve.
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