This Meatless Friday recipe, Cheese Ravioli with Summer Garden Vegetables, comes from "Eat at Home Tonight," a new cookbook by Tiffany King.
Let’s talk for a minute about picky eaters. There’s at least one in every family, and sometimes it’s not one of the kids. My method of dealing with picky ones is to let them get used to seeing things on their plates that they’ve declared they don’t like. I let them pick out the zucchini or tomatoes and eat the part they do like. I do ask that they try the offending food. Eventually, they get used to seeing it on the plate and watching others eat it. As it becomes familiar, they’re more likely to try it. This meal is perfect for serving to a mixed group — the picky and the veggie lovers. Let the less adventurous skip over the good stuff and focus on the ravioli. Everyone else can enjoy platefuls of vegetable-topped pasta.
Cheese Ravioli with Summer Garden VegetablesServes 4 to 6 2 tablespoons olive oil 1 zucchini, chopped 1 red bell pepper, chopped 1 small onion, chopped 1 garlic clove, crushed 1 (15-ounce) can diced tomatoes, with their juices ½ teaspoon dried basil ½ teaspoon dried oregano Salt and black pepper 1 (24-ounce) bag frozen cheese ravioli Bring a large pot of water to a boil. Meanwhile, in a large skillet, heat the oil over medium heat. Add the zucchini, bell pepper, onion, and garlic and cook for 5 to 7 minutes, until the onion is soft. Stir in the tomatoes, basil, and oregano and season with salt and black pepper. Reduce the heat to low and simmer. While the sauce is simmering, add the ravioli to the boiling water and cook according to the package instructions. Drain the ravioli and add them to the pan with the sauce, gently stirring to coat. Serve immediately.
Recipe excerpted from EAT AT HOME TONIGHT: 101 Simple Busy-Family Recipes for Your Slow Cooker, Sheet Pan, Instant Pot®, and More. Copyright © 2018 by Tiffany King. Published by WaterBrook, an imprint of Penguin Random House LLC. Used with permission.
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