Farmstand Ravioli with Zucchini

Serving Size: 8
Prep Time:
Total Time:


  • 1 pkg. (16 oz.) frozen cheese ravioli
  • 3 zucchini, cut in half lengthwise
  • 1 small red onion, cut into 1/2-inch-thick slices
  • 3 Tbsp olive oil, divided
  • 0.25 cup KRAFT Grated Parmesan Cheese, divided
  • 2 cloves garlic
  • 1 Can (14.5 oz.) HUNT'S® Diced Tomatoes, undrained


  1. Heat grill to medium heat. Cook ravioli in large saucepan as directed on package, omitting salt. Meanwhile, brush zucchini and onions evenly with 2 Tbsp. oil; sprinkle with 2 Tbsp. cheese. Grill 5 min. on each side or until crisp-tender. Remove from grill; cut into 1-inch pieces.
  2. Drain ravioli; set aside. Cook and stir garlic in remaining oil in same saucepan on medium heat 3 min. Add tomatoes; simmer on medium-low heat 5 min., stirring occasionally. Add ravioli; stir to evenly coat.
  3. Add grilled vegetables; mix lightly. Top with remaining cheese.


Kraft Kitchen tips:

Substitute 1 lb. fresh asparagus spears for the zucchini. Grill 3 to 5 min. or until tender, turning occasionally. Cut into 2-inch pieces, then toss with pasta mixture as directed.