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Amanda Lawrence shares a fast recipe for ravioli that doesn’t require a can opener!

Zucchini and Mushrooms with Cheese Ravioli

Recipe serves two, but can be doubled to serve more.


Olive oil
1 zucchini
Package of Cremini mushrooms
2 garlic cloves
Refrigerated package of cheese ravioli
8–10 ounces of your favorite veggie-friendly pasta or marinara sauce
Parmesan cheese
Salt and red pepper flakes to taste.


cheese ravioli with zucchini and mushrooms


Bring a medium-sized pot of water to boil. Prepare other ingredients. Wash fresh produce.

Trim ends and slice zucchini into half-moons.

Chop mushrooms.

Dice garlic. 

Add ravioli to boiling water. Cook about three to five minutes. Drain, return to the pot, and drizzle with olive oil. Gently toss to coat, then cover and set aside.

Pour olive oil into a large pan, cook over medium heat until oil is hot. Add mushrooms, stirring every so often until browned, about five to seven minutes. Add garlic until fragrant. Add zucchini, cook until tender, stirring occasionally, about four to five minutes.


zucchini and mushrooms


Combine finished ravioli and your favorite pasta or marinara sauce, lightly toss together and bring to a simmer. Remove from stove. Serve garnished with red pepper and Parmesan cheese to taste. 


A fast recipe for ravioli that doesn’t require a can opener! #catholicmom #MeatlessFriday


Copyright 2022 Amanda Lawrence
Images: copyright 2022 Amanda Lawrence, all rights reserved.