Ravioli and Zuchinni


Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 9 ounces frozen beef ravioli
  • 2 cups zucchini
  • 3 green onions
  • 1 medium red bell pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil leaves
  • 1/8 teaspoon black pepper
  • 1/4 cup reduced-sodium chicken broth


  1. Julienne cut zuchinni and slice green onion; coarsely chop bell pepper.
  2. Cook ravioli as directed on the package.
  3. Spray a large, nonstick skillet with cooking spray, and heat over medium-high heat.
  4. Add zucchini, green onions, bell pepper, garlic powder, basil and black pepper. Cook for 3 to 5 minutes until veggies are crisp-tender.
  5. Drain ravioli, add broth, and stir into the vegetable mixture.
  6. Cover skillet and cook over medium-low heat for another 5 minutes, or until thoroughly heated. Stir occasionally, being careful not to break the ravioli.

Helpful hints

  • If vegetables are prepared earlier, this is a quick and easy meal that anyone can put together.
  • Goes well with tossed salad and French bread.
  • Try other types of ravioli--frozen or fresh, beef or chicken.

Nutrients per serving

Calories 258

Protein 12 g

Carbohydrates 27 g

Fat 9 g

Cholesterol 57 mg

Sodium 258 mg

Potassium 405 mg

Phosphorus 155 mg

Calcium 54 mg

Fiber 2.4 g

Kidney and kidney diabetic food choices

  • 1-1/2 meat
  • 1-1/2 starch
  • 1 vegetable, medium potassium

Carbohydrate choices


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