Summer Vegetable Ravioli

By devogirl

Ingredients

• 1 refrigerated cheese ravioli; (9 oz package), or meat, frozen is fine for either
• 2 tablespoonsolive oil
• 1 smallonion; coarsely chopped
• 1 clovegarlic; minced
• 2 smallzucchini; cut in half lengthwise, sliced
• 1 1/2 cupsFrozen Corn
• 1/2 cupvegetable broth; (can is easy)
• 2 cupsItalian plum tomatoes; coarsley chopped, (or use canned), seeded
• 2 tablespoonsfresh basil; (or use dry), chopped
• 1 oz.Parmesan cheese; (1/4 cup) shredded fresh
• Salt and Pepper

Preparation

Step 1

Heat oil in large skillet over medium-high heat until hot. Add onion and garlic; cook and stir 2 minutes. Add zucchini, corn and broth; mix well. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.

Cook ravioli as directed on package. Drain; cover to keep warm.

Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste. Sprinkle with cheese. If desired, garnish with a fresh basil sprig.