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Ravioli with Summer Vegetables


Serve warm as a main entry, or at room temperature as a salad.

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Rate this recipe 4.3/5 (8 Votes)


  • 1 9-ounce package refrigerated light cheese-filled ravioli
  • 2 teaspoons avocado oil or olive oil
  • 2 cloves garlic, minced
  • 1 medium yellow summer squash, thinly sliced (about 1-1/4 cups)
  • 4 plum tomatoes, quartered
  • 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
  • 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon crushed black pepper
  • 4 cups shredded fresh spinach


Cooking time 20mins
Adapted from


Step 1

Cook ravioli according to package directions. Drain.

Meanwhile, in a large nonstick skillet heat the avocado or olive oil and the garlic. Add squash, tomatoes, chickpeas, thyme, and pepper.

Cook on medium-high heat for 4 to 5 minutes or until heated through. Add pasta and toss.

Arrange spinach on each serving plate; top with pasta mixture. Makes 4 main-dish servings.


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