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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