Cheese Ravioli and Veggie Stir Fry | Veggie Stir Fry Recipes

Cheese Ravioli and Veggie Stir fry

I got this veggie stir fry recipe from my friend Mary. Mary LOVES to cook and lucky for her, she comes from a large Italian family and always has a reason to make the most delicious meals! We were traveling home from Philadelphia last weekend with our bounty from the Italian Market and she shared this yummy vegetarian stir fry with me. My only regret was that I didn't have this recipe before I went to the market because I would have certainly purchased fresh cheese ravioli. Oh well, next time.

I did not have a pencil handy - so I kept repeating the ingredients in my head - luckily it was pretty easy to remember and just as easy to make.

When preparing a stir fry with many ingredients, it is a good idea to work in batches so that all the vegetables cook thoroughly but do not overcook. If you have a wok, you can move the vegetables up the sides of the wok and add additional ingredients, then return the vegetables from the sides back into the main heating area to finish cooking.

This meal is a bit high in sodium so if you are on a low salt diet you should be aware.

Cheese Ravioli and Veggie Stir Fry

Ingredients:

1 red sweet bell pepper, cut into strips
2 large zucchini, cut into strips
4 large carrots, peeled and cut into strips
10 small portabella mushrooms cut into halves
2 lbs fresh green beans rinsed and snapped
2 packages (9oz each) of cheese ravioli - I used Buitoni Light Four Cheese Ravioli
2 Tablespoons Olive Oil, divided
2 cloves garlic, chopped
Red Pepper Flakes - a pinch or to taste
1 Tablespoon cornstarch
6 Tablespoons low sodium soy sauce
1 teaspoon Chinese Five Spice

Directions:

Pre-cut all the vegetables for the stir fry
Blanch the green beans in boiling water for about 2 minutes, drain green beans in colander and rinse with cold water to stop the cooking process. They should be bright green and crisp, but not raw.
In a small bowl, combine cornstarch, red pepper flakes and soy sauce, whisk to combine
Prepare pasta as per package instructions, cook until pasta reaches al dente stage - pasta should remain somewhat firm, not too soft so it can be added to the stir fry later.
While pasta is cooking, add 1 Tablespoon olive oil and 1/2 of the garlic to a large skillet or wok set to medium high heat
Add bell pepper, green beans and zucchini to pan and stir fry until veggies are tender but crisp - remove them to a serving platter and keep warm.
Heat remaining oil and garlic, add carrots and mushrooms, stir fry until carrots are tender but crisp
Return all the vegetables to the stir fry and heat thoroughly
Add soy sauce mixture to the stir fry and toss vegetable to combine- the sauce will thicken as it heats.
Add the cooked ravioli to the mix and carefully stir into other ingredients to combine.

Serves: 6

Nutritional Information (per serving):

Calories 431
Protein 21g
Carbs 68g
Fat 11g
Sat Fat 4g
Trans Fat 0g
Fiber 12g
Sodium 1096mg
Sugar 14g

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Red Pepper Flakes	Chinese Five Spice