Ravioli with Broccoli Raab

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30 minutes or fewer

Kitchen basics like olive oil and fresh lemon zest make an instant sauce for frozen ravioli. Broccoli raab isn’t related to broccoli at all; it’s actually a member of the cabbage and turnip family.

  • 3Servings


  • 1/4 cup chopped toasted walnuts
  • 1 9-oz. pkg. frozen soy ravioli, such as Celentano Vegetarian
  • 1 bunch broccoli raab (1 lb.), trimmed and cut into 1-inch pieces
  • 2/3 cup grated soy Parmesan cheese, optional
  • 3 Tbs. olive oil
  • 2 tsp. chopped fresh rosemary, optional
  • 1 tsp. lemon zest


Toast walnut pieces in skillet over medium heat 3 to 4 minutes, or until browned and fragrant.

Cook ravioli according to package directions. Meanwhile, bring 1/2 cup water to a boil in large saucepan. Add broccoli raab, cover, and simmer 5 minutes, or until tender, stirring occasionally. Drain broccoli raab and ravioli, and transfer to bowl. Toss in 1/3 cup soy cheese, if using, olive oil, rosemary and lemon zest.

Divide between 3 plates, and garnish with walnuts. Sprinkle with remaining soy cheese, season with salt and pepper, and serve.

Nutrition Information

  • Calories: 343
  • Carbohydrate Content: 27 g
  • Fat Content: 22 g
  • Fiber Content: 2 g
  • Protein Content: 12 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 188 mg
  • Sugar Content: 2 g