Weeknight dinners can be the most stressful part of the day, especially when everyone’s hungry now and you’re staring into the fridge hoping for inspiration (or a miracle). That’s why I love finding recipes that are quick, flexible and use ingredients I usually have on hand. Luckily, cookbook author Diane Morrisey recently shared just that—a simple seasonal pasta dish built around store-bought ravioli and a fresh, vibrant sauce that tastes like summer in a skillet. As soon as I saw her recipe title, Summertime Ravioli, I was sold!It’s colorful, cozy (but not heavy) and comes together in less than 30 minutes. Best of all, you can keep it completely vegetarian or add your favorite protein to make it heartier. Think of it as a choose-your-own-adventure kind of meal with a restaurant-worthy payoff.Related: I Tried Martha Stewart's One-Pot Pasta That Has 'Taken the Internet By Storm'?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. ??
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Here’s how Diane does it: She starts with a package of Trader Joe’s fan-favorite Ricotta & Lemon Zest ravioli (any stuffed pasta will work, though) and builds a simple sauce using fresh veggies and pantry staples.In a large skillet, sauté a diced zucchini and one shallot in olive oil until they start to soften. Add a container of halved grape tomatoes and two cloves of chopped garlic, and let that cook down for 3–4 minutes. Season with salt, pepper and a pinch of chili flakes for a little heat.
Next, add some white wine (or use broth for a no-alcohol version), the juice and zest of one lemon, and about a half cup of the pasta cooking water to the pan. Let everything simmer and reduce by about half. Don't rush this part because it creates a light, silky sauce that clings beautifully to the ravioli.Once your pasta is cooked, add it to the pan along with torn fresh basil and toss everything together. Finish the dish with a generous grating of Parmesan and, if you have them, some halved mozzarella balls. The heat from the pasta softens the mozzarella just enough for a creamy, dreamy finish. Top it all off with freshly cracked black pepper and a drizzle of good olive oil.Related:I Tried the Viral British Cheese Sandwich and Found My New Favorite Weekday Lunch
Make It Yours: Meat, Veggies and More
What makes this dish a true midweek hero is how adaptable it is. You can use whatever stuffed pasta you like—cheese ravioli, mushroom, spinach or another stuffed option, like tortellini. The sauce is designed to showcase seasonal veggies, so feel free to swap in yellow squash, baby spinach or even some roasted bell peppers.
If you want to add meat, you absolutely can. Cooked and crumbled Italian sausage, grilled chicken or even shrimp would all pair beautifully with the lemony, garlicky sauce. But if you want to keep it vegetarian, the dish stands perfectly on its own thanks to the richness of the pasta and the creamy mozzarella.
It’s the kind of meal that makes you feel like you’re doing something special, even if it only took you 25 minutes from start to finish.
So, the next time you’re stuck wondering what to make for dinner, take a page from Diane’s book and grab a pack of ravioli, open the fridge and let the magic happen. It's simple, satisfying and totally delicious!
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