Ravioli with Roasted Frozen Vegetables is a quick meal and can be made with any type of ravioli. My favorite is mushroom ravioli but there are a lot of varieties out there. I prefer the ravioli in the refrigerator section versus frozen.
Have you ever roasted frozen vegetables? I’m not trying to trick you they are not as good as roasted fresh vegetables but I like them better than boiled or microwaved. Sometimes grocery money is tight and frozen vegetables are my go to. Frozen vegetables are picked and frozen at their peek freshness and are packed with vitamins and nutrients.
Stove Top & Oven
Recipe serves: 4
Portion size: 1/4 of dish
Cook time: 25 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
italian seasoning
-
olive oil
Grocery
-
1 onion
-
1 garlic bulb
-
1 family size mozzarella cheese ravioli
-
1 grated parmesan cheese 8 oz
-
1 can italian diced tomatoes 14.5 oz
-
1 bag frozen stir-fry vegetables 20 oz
Let's prep!
2 cups frozen mixed vegetables |
½ teaspoon italian seasoning |
1/2 tablespoon olive oil |
salt |
pepper |
1 clove garlic |
1 can italian diced tomatoes 14.5 oz |
1 teaspoon olive oil |
1 medium onion (1 cup) |
1 family size of ravioli |
- Gather all ingredients and measuring tools.
- Mince 1 garlic clove and place in a prep bowl; set aside.
- Dice 1 onion and place in a prep bowl; set aside.
- Place frozen vegetables in a medium bowl then add:
- 1/2 tablespoon olive oil
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Mix the frozen vegetables with the oil and seasoning.
Let's cook!
- Complete the prep from the prep tab above
- Bring a large pot of water to boil for the ravioli
- Line a sheet pan with parchment paper and place in the cold oven. Preheat oven to 425° F.
- Add seasoned vegetables to the sheet pan and spread out evenly with a spatula. Bake for 12 minutes.
- Heat sauté pan with 1 tsp olive oil then add onions and a pinch of salt and pepper.
- Once onions are soft add the garlic for 1 minute then add the italian diced tomatoes.
- Put the sauté pan on low heat and stir every few minutes.
- Stir vegetables after 12 minutes and continue to roast for 8 minutes.
- When the vegetables are 4 minutes from being done add the pasta to the boiling water.
- After pasta is cooked top with tomatoes.
- Serve the roasted vegetables on the side. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 1
