Cheese Ravioli With Tomatoes and Zucchini



1 lb. bag of cheese ravioli (frozen or fresh)

3 vine tomatoes (diced)

2 cups zucchini (diced)

2 cloves of garlic (minced)

3 tbs. olive oil

1 tsp. sea salt

parmesan cheese


1. In a large skillet put olive oil and garlic. Brown garlic for a minute and add tomatoes and zucchini. Add salt. Sauté for about 5 minutes.

2. Boil tortellini to desired taste. Drain well.

3. Add tortellini to same skillet as tomatoes and tortellini. Heat and stir.

Sprinkle with parmesan cheese and serve.

*Totrellini works well too.