Ravioli Skillet

Better Homes and Garden recipe - A pantry standout, canned beans are useful in many recipes like this low-fat ravioli and vegetable main dish. Can use raw cauliflower, red pepper, etc along with the zucchini.

Category: Main Dish

Cuisine: American

Ready in 15 minutes

by merrycooker

Ingredients

1 14.5 oz can Italian style stewed tomatoes

1 14 oz can vegetable broth

2 medium zucchini halved lengthwise and sliced

1 9 oz pkg ravioli refrigerated cheese

1 15 oz can cannellini beans drained and rinsed

2 tablespoons Parmesan cheese grated

2 tablespoons basil fresh, snipped

Directions

1. In a large sauce pan combine tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. 2. Return to boiling; reduce heat. Boil gently, uncovered, for 6 to 7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice. 3. Stir in beans, heat through. 4. Sprinkle each serving with Parmesan and basil.

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