Pesto Ravioli
(from kintyre’s recipe box)
Source: Parenting Magazine
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- 2 tablespoons olive oil
- 1 yellow bell pepper, cored, seeded, and thinly sliced
- 1/2 cup (about 6) baby carrots, sliced thin
- 1 14 ounce can low-sodium chicken broth
- 1 (9 ounce) package refrigerated cheese-filled ravioli
- 1/4 cup pesto
- 4 tablespoons grated parmesan cheese, optional
Directions
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In a large skillet, heat oil over medium heat for 1 minute.
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Add pepper and carrots and saute for 5 minutes, or until tender.
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Remove vegetables from the skillet and set aside.
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Pour broth into the skillet.
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Add ravioli and bring to a boil over medium heat.
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Reduce heat to low, then cover and simmer for 5 minutes, or until ravioli are cooked.
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Using a large spoon, remove about 1/4 cup of the broth and discard.
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Return vegetables to the pan and cook for 2 minutes.
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Stir in pesto sauce.
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Top with grated parmesan before serving, if desired.