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Italian-Style Meatballs and Ravioli
Recipes
Italian-Style Meatballs and Ravioli
6 servings
30 minutes total

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

    1. Bring water to a boil for ravioli. Slice zucchini lengthwise into quarters, then cut into bite-size pieces. Chop bell peppers and basil.
    2. 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.
    3. Reduce heat on meatballs to medium-low. Add peppers, bruschetta, and stock; simmer 7–8 minutes until meatballs are 160°F.
    4. 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%