This recipe is really light and refreshing but the ravoli makes it filling too. Really easy to make and was a hit with my family.


  • 9 ounces refrigerated cheese ravioli
  • 2 small zucchini, julienned
  • 1 medium onion, chopped
  • 1 can diced tomatoes
  • 2 tablespoons chopped ripe olives
  • 3/4 teaspoon Italian seasoning
  • 3 tablespoons shredded Parmesan cheese


  • Cook ravioli according to package directions.
  • Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender.
  • Stir in the tomatoes, olives and Italian seasoning.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • Drain ravioli and add to the pan; stir gently to combine.
  • Sprinkle with cheese and garnish with fresh basil