• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 medium red pepper
  • 1 medium yellow summer squash
  • 1/2 pound snow peas
  • 2 Tablespoons olive oil
  • 2 teaspoons instant chicken bouillon
  • 1 13 oz. pkg. frozen cheese raviolis
  • 2 Tablespoons Parmesan cheese
  • 2 Tablespoons chopped fresh dill
  • 2 Tablespoons lemon juice
  • 1/4 teaspoon cracked black pepper


  • Cut pepper into thin strips.
  • Cut each squash lengthwise in half, slice each half 1/2 inch thick.
  • In 3 quart casserole, cook snow peas, oil, chicken bouillon and 2 Tablespoons water, covered on High 2 to 3 minutes, until pea pods are slightly softened.
  • Add red pepper, squash and ravioli.
  • Cook covered on High 12 to 14 minutes until vegetables and ravioli are tender, stir gently twice during cooking.
  • Toss with the remaining ingredients.


This is a good dish to make now with all the summer squash coming in. This is good served hot or cold.

Categories: Casserole  Main Dish  Pasta  Side Dish  Stove  Vegetable 

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