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Ravioli with Broccoli and Sun-dried Tomatoes

Keep a bag of ravioli on hand in the freezer for comforting meals on the busiest of weeknights. They’re versatile, sure to please, and cook up quickly.

Serves 4
397 calories per serving


> 1 (17 oz) bag Nature's Promise Organic Frozen Cheese Ravioli
> 1 (12 oz) bag fresh broccoli florets
> 1/2 cup sun-dried tomatoes in oil
> 4 tbsp butter
> 2 tbsp minced garlic
> 1/4 tsp crushed red pepper
> 1 lemon
> 1/4 cup shredded Parmesan cheese


Heat a large pot of salted water to boiling on high. Add the ravioli. When water returns to a boil, add the broccoli and cook 3 min., until ravioli is al dente. Drain, reserving 1/4 cup of the cooking water.
Meanwhile, drain and chop the sun-dried tomatoes. In a deep 12-inch skillet, melt the butter on medium. Add the garlic and crushed red pepper. Cook 30 seconds, stirring. Squeeze the juice from the lemon into the pan.
To same skillet, add the cooked ravioli, broccoli, sun-dried tomatoes, and reserved cooking liquid. Toss until well combined. Top with Parmesan.

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