Recipes
Italian-Style Meatballs and Ravioli
6 servings
30 minutes total
Shopping list
Ingredients
- 1 medium zucchini squash
- ½ cup roasted red peppers
- 0.5 oz fresh basil
- 1 tablespoon canola oil
- 1 lb frozen Italian-style meatballs
- 1 (20 oz) package fresh cheese ravioli
- 1 (14 oz) package fresh bruschetta topping (or canned diced tomatoes)
- ½ cup unsalted chicken stock (or broth)
- ½ cup crumbled garlic-herb feta cheese
Steps
- Bring water to a boil for ravioli. Slice zucchini lengthwise into quarters, then cut into bite-size pieces. Chop bell peppers and basil.
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then add meatballs; cook 3–4 minutes, stirring occasionally, until browned on all sides. Add zucchini; cook and stir 2–3 minutes until zucchini is tender. Cook ravioli following package instructions.
- Reduce heat on meatballs to medium-low. Add peppers, bruschetta, and stock; simmer 7–8 minutes until meatballs are 160°F.
- Drain ravioli and add to meatballs; stir in basil and top with feta. Serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅙ recipe serving: Calories 620, Total Fat 37g, Sat Fat 12g, Trans Fat 0g, Chol 110mg, Sodium 1690mg, Total Carb 48g, Fiber 4g, Total Sugar 6g, (Incl. 2g Added Sugars), Protein 28g, Vitamin D 0%, Calc 20%, Iron 15%, Potassium 8%