This Farmstand Ravioli with Zucchini post is sponsored. I am working in partnership with the KRAFT brand and I am receiving compensation for my participation in this campaign. All thoughts/opinions are 100% my own
I love this time of year when my local farm stands are open on road sides around my little water-tower town. Little pop up markets here and there. I stop in as much as possible. A) I love supporting my local farmers when I can B) I know where the food comes from and that’s is going to be fresh and freshly picked.
Plus ehem have you seen farmers lately? Not to mention they’re incredibly knowledgeable. Go ahead ask them about their food. They love it.
In fact I picked up some fresh local zucchini to make this Farm stand Ravioli with Zucchini. It’s 30 minute start to finish and something that my entire family loves. While I like to make my own ravioli when possible some nights I just don’t have the time so yes GASP I do use refrigerated pasta occasionally.
I’m okay with certain short-cuts. We can’t all be Martha and that’s okay.
You can use your outdoor grill for this one but I prefer to use my stove-top grill pan. I’m already at the stove boiling the pasta so why go back and forth right? Streamline. Streamline. I’m all about multitasking.
You start by slicing up those veggies, give them a little drizzle of liquid gold and plunk them down to sizzle. Ah can you smell it?
Dunk the pasta into the boiling water and once that’s cooked perfectly (don’t overcook these – mushy pasta is well gummy and that’s a term I only like to use with bears) Once the pasta is done and you’ve made the sauce everything comes together lickety split. In fact, they’ll probably be licking their forks too.
Don’t be surprised when they ask for seconds. Yeah doubling this might be a good idea.
Farmstand Ravioli with Zucchini
Farmstand Ravioli with Zucchini
- 1 - 16 ounce package refrigerated cheese ravioli
- 3 zucchini - cut in half lengthwise
- 1 small red onion - sliced 1/2" thick
- 3 tablespoons extra virgin olive oi - divided
- 1/4 cup KRAFT Grated Parmesan Cheese - divided
- 2 cloves garlic
- 1 can (14.5 oz.) HUNT'S® Diced Tomatoes, undrained
- Heat grill pan over medium heat.
- Cook ravioli in large saucepan according to package directions. Drain and set aside.
- Meanwhile, brush zucchini and onions evenly with 2 tablespoons. oil; sprinkle with 2 tablespoons cheese. Grill 5 minutes on each side OR until crisp-tender. Remove from grill; cut into 1-inch pieces when slightly cool.
- Cook and stir garlic in remaining oil in same saucepan on medium heat for 3 minutes. Add tomatoes; simmer on medium-low heat 5 minutes, stirring occasionally.
- Add ravioli, toss gently to coat.
- Add grilled vegetables, toss gently to combine. Top with remaining cheese.
This looks so tasty! My son would go crazy for it!
Katrina @ WVS says
This sounds like such a fresh dinner! Yum!
Erin @ The Spiffy Cookie says
I miss my hometown, where we knew which stands had the best corn, or strawberries etc.
It will be a good month before the farmstands open, and still a week or so before anything other than foraged goods arrive at the market, but I will be there, basket in hand searching for the ingredients so I can make this.
Paula, your recipes are delicious….and I’m very happy to make contct with your site….however, do not admonish this dish by using a boxed Parmasean…nothing like freshly grated
cheese on pasta…Kraft products are acceptable.but for this dish use fresh (when possible, of course…Mattea
Laura (Tutti Dolci) says
I love ravioli, grilled veggies are the perfect addition!
Sommer @ ASpicyPerspective says
Looks fresh and oh so tasty! 🙂
Miss @ Miss in the Kitchen says
This looks so perfect for summer.
Whitney @ The Newlywed Chefs says
This sounds like a delicious quick recipe for a busy weeknight. Yum!
Cassie | Bake Your Day says
I am drooling. This looks amazing!
Cathy Pollak ~ Noble Pig says
Pinned! Coming to my house soon!!
Ali | Gimme Some Oven says
I love this!!! Cheers to great ravioli, and the arrival of farmstand season!
Georgia @ The Comfort of Cooking says
I love perusing my farmstands but am not always inspired about what to make with my finds. This is a fabulous recipe for using spring & summer’s fresh produce. Thanks for sharing, Paula!
Oh man this looks divine!!! Our farmstands are full of fresh produce right now. In fact I just planted zucchini in my garden (although a little late for the FL season).
Lynda @Me and My Pink Mixer says
Love this! Pinning it to my “What’s for dinner” board now!
Megan@food and whine says
We have a great farmer’s market in my town that opens during the summer. I can’t wait so I can buy some beautiful fresh local vegetables and make ravioli like this.
Christine (Cook the Story) says
I love your philosophy on this recipe: Streamline! It’s so true. Sometimes we have to focus on making things easier for ourselves. And clearly from this recipe we learn that easier doesn’t have to mean less delicious!