Ravioli Skillet
Ravioli Skillet
Total Time: 15 minutes
1 14.5 oz can italian-style stewed tomatoes, undrained
1 14-oz can vegetable broth
2 medium zucchini, halved lengthwise and sliced 1/2 in thick
1 9oz package refrigerated cheese ravioli
1 15-oz can white kidney beans (cannellini), rinsed and drained
2 Tbsp Parmesan cheese
2 Tbsp snipped fresh basil or parsley
1. In a large saucepan combine undrained tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6-7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice. Stir in beans; heat through. Sprinkle each serving with cheese and snipped basil.
From Better Homes and Gardens New Cookbook
Ken's rating: ? He never ate this one. :)
Chalsea's rating: ****
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