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Ravioli with Broccoli and Sun-dried Tomatoes

Ravioli with Broccoli and Sun-dried Tomatoes

Ready in 15 minutes
Makes 4 servings


  • 1 (17-oz) bag Nature’s Promise Organic Frozen Cheese Ravioli
  • 1 (12-oz) bag fresh broccoli florets
  • ½ cup sun-dried tomatoes in oil
  • 4 Tbsps butter
  • 2 Tbsps minced garlic
  • ¼ tsp crushed red pepper
  • 1 lemon
  • ¼ cup shredded Parmesan cheese


1. Cook the ravioli according to package directions. Three minutes before ravioli are done cooking, add the broccoli. Drain, reserving ¼ cup of the cooking water.

2. Meanwhile, drain and chop the sun-dried tomatoes. In a deep 12-inch skillet, melt the butter on medium. Add the garlic and crushed red pepper. Cook 30 seconds, stirring. Squeeze the juice from the lemon into the pan.

3. To same skillet, add the cooked ravioli, broccoli, sun-dried tomatoes, and reserved cooking liquid. Toss until well combined. Top with Parmesan.


Keep a bag of ravioli on hand in the freezer for comforting meals on the busiest of weeknights. They’re versatile, sure to please, and cook up quickly.


Per serving: 399 calories, 19g fat, 10g saturated fat, 48mg cholesterol, 414mg sodium, 45g carbohydrate, 3g fiber, 2g sugar, 15g protein