Ravioli and Vegetable Skillet

Ravioli and Vegetable Skillet 

Posted: 8:20 am Friday, April 27th, 2018

By Heather


Meatless Mondays are all the rage now, but so often the meals leave you feeling unsatisfied and reaching for a snack a few hours later. This week’s Skinny Dawg meal has a good bit of fiber and protein that will leave you feeling full after dinner. The diced tomatoes and seasonings give the dish an Italian feel, but the sauce is not heavy and blends well with the vegetable ingredients.

Cook/Prep Time: 30 minutes
Servings: 4 (1 and 2/3 cup per serving)


  • 1 can (14.5 oz) diced tomatoes (undrained)
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup water
  • 2 medium zucchini and/or yellow summer squashes, halved lengthwise and cut into 1/2-inch-thick slices
  • 1 package (9 oz) refrigerated light four-cheese ravioli
  • 1/8 teaspoon black pepper
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 2 tablespoons finely shredded or grated Parmesan cheese

* Combine  tomatoes, Italian seasoning, and water. Bring to boiling.

* Add zucchini/squash, ravioli, and pepper. Return to boiling and then reduce heat. Cover and boil for 6-7 minutes or until ravioli is tender.

* Stir beans into mixture and heat through.

* Sprinkle individual servings with Parmesan cheese

Heather Taylor is the Digital Brand Manager for Cox Media Group Athens and is an on-air personality for Magic 102.1. Each Skinny Dawg recipe is prepared, reviewed, and photographed by Heather prior to sharing with the Magic 102.1 audience.

Do you have any “skinny” recipes that you love? Send them to Heather.Taylor2@coxinc.com  and they could be a featured Skinny Dawg recipe!