Ravioli with Broccoli Raab Recipe - Vegetarian Times

Ravioli with Broccoli Raab


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