UPLOADED/REDIRECTED Summer Veggie Sauté with Ravioli
A time-saving summer dish that’s as delicious as it is easy to prepare.
Summer is packed full of fun activities that often leave it difficult to juggle a busy schedule and mealtime preparations. We love this recipe by TABLE Magazine contributor Anna Calabrese. She uses farm fresh ingredients with packaged ravioli to create a quick and simple satisfying summer meal.
You’ll find just about every ingredient here at your local farmers’ market. Stock up on fresh local ingredients and make your weekday schedule a little less hectic.
SUMMER VEGGIE SAUTÉ WITH RAVIOLI RECIPE
Ingredients:
1 zucchini, chopped
1 yellow squash, chopped
2 heirloom tomatoes, chopped
1/2 red onion, chopped
3 cloves garlic, minced
1 tbsp evoo
1 tsp salt
1/4 cup Shenot Vidalia Grilling Sauce
2 tbsp cold butter
1 package of your favorite ravioli, cooked using packaging direction
Instructions:
In a large saute pan, heat olive oil and toss in chopped veggies, let everything cook down. The tomatoes should start to get a little saucy.
Add in salt and Shenot Vidalia Grilling Sauce, simmer for 4 more minutes.
Toss in cold butter and stir until it is melted.
Toss in boiled ravioli and serve with shredded parmesan.
RECIPE & STYLING BY ANNA CALABRESE / STORY BY STAR LALIBERTE / PHOTOGRAPHY BY DAVE BRYCE
Try some of TABLE’s other summer recipes:
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Writer Stephen Treffinger shares the story behind his book, James Huniford: At Home. Photo by Matthew Willams.