Spinach Ravioli in Fresh Garden Vegetable Sauce

This Spinach Ravioli with Garden Vegetable Sauce is an ideal back-to-school dinner: quick to prepare, full of flavor, and family-friendly.

Prepare a large pot of the garden vegetable sauce and spoon it over cooked frozen spinach ravioli for an easy weeknight meal. Any leftover sauce freezes well and makes future dinners effortless.

This combination of tender ravioli and a bright, vegetable-packed sauce is comforting and satisfying. The sauce highlights summer produce—squash, zucchini and bell pepper—balanced with garlic, Italian seasoning and fresh basil if you like.

If you prefer a different presentation, the same garden vegetable sauce works beautifully in recipes like Meatball Ravioli Lasagna, or simply tossed with your favorite pasta.

No matter which pasta you choose, this garden vegetable sauce brings color, texture and flavor to the plate.

How to make Spinach Ravioli with Garden Vegetable Sauce

Ingredients

• 1 (45-ounce) jar pasta sauce (such as Ragu Old World Style)
• 2 medium yellow squash, cubed
• 1 medium zucchini, cubed
• ½ large green bell pepper, diced
• 1 small onion, diced
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon fresh basil, minced (optional)
• 1 bag frozen spinach ravioli (or fresh ravioli)

Directions

1. Cube the squash, zucchini and bell pepper, mince the garlic and dice the onion. Place the vegetables and garlic into a large saucepan.
2. Pour the jar of pasta sauce over the vegetables and stir to combine.
3. Add the Italian seasoning, salt and pepper; stir. If using, add the minced fresh basil toward the end of cooking.
4. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally.
5. Reduce the heat and simmer about 15 minutes, or until the vegetables are tender and the flavors meld.
6. While the sauce simmers, cook the ravioli according to the package directions. Drain when done.
7. Arrange the cooked ravioli on a serving platter and carefully spoon the hot garden vegetable sauce over each portion.
8. Serve with a simple green salad and crusty French bread for a complete meal. Makes about six servings.

Spinach Ravioli with Easy Garden Vegetable Sauce

Arlene Mobley – Flour On My Face

A quick, flavorful dinner: spinach ravioli topped with a garden vegetable sauce ready in under an hour.

5 from 1 vote

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Dish

Cuisine Italian

Servings 6 Servings

Calories 1185 kcal

Ingredients

• 1 Jar Pasta Sauce
• 2 medium yellow squash, cubed
• 1 medium zucchini, cubed
• ½ large green bell pepper, diced
• 1 small onion, diced
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon fresh basil, minced (optional)
• 24 medium spinach ravioli (frozen or fresh)

Instructions

1. Cube the fresh vegetables and add them with the garlic to a large saucepan.
2. Pour the pasta sauce over the vegetables in the pan.
3. Add herbs, salt and pepper to the pot and stir to combine.
4. Heat the sauce over medium-high heat until it begins to boil, stirring occasionally.
5. Reduce heat and simmer 15 minutes or until vegetables are tender.
6. While the sauce simmers, cook the ravioli according to the package directions.
7. Drain the ravioli, place on a platter, and carefully spoon the hot garden vegetable sauce over each serving.
8. Serve with a salad and crusty French bread. Makes six servings.

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Looking for more easy family meals? Try the Meatball Ravioli Lasagna recipe for another hearty dinner idea.