Vegetable Ravioli With Pesto Sauce Recipe

About this recipe

A diabetic-friendly dinner featuring tender ravioli tossed with sautéed zucchini, carrots, and green peppers, all coated in a flavorful pesto sauce.

Ingredients

• 25 g Parsley
• 250 g Zucchini Green
• 250 g Organically Grown Green Capsicum
• 200 g Orange Carrot (Gajar)
• 2 ltr Figaro Extra Light Olive Oil
• 180 g Greentokri Basil Pesto

Instructions

1. 1. Wash and dice 1 cup of zucchini, 1 cup of green pepper, and 1 cup of carrot into bite-sized pieces.
2. 2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3. 3. Add the diced zucchini, green pepper, and carrot to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are crisp-tender.
4. 4. Meanwhile, cook 1 pound of whole wheat ravioli according to package instructions. Drain and set aside.
5. 5. Lower the heat of the skillet and stir in 1/4 cup of pesto sauce, mixing well to coat the vegetables evenly.
6. 6. Add the cooked ravioli to the skillet and gently toss with the vegetables and pesto sauce until fully combined.
7. 7. Serve warm, garnished with freshly chopped parsley if desired.