Pesto Ravioli

(from teacherrap’s recipe box)

Source: Parenting Magazine (from RecipeThing user kintyre)

Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people

Categories: dinner, not tried

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

  1. In a large skillet, heat oil over medium heat for 1 minute.

  2. Add pepper and carrots and saute for 5 minutes, or until tender.

  3. Remove vegetables from the skillet and set aside.

  4. Pour broth into the skillet.

  5. Add ravioli and bring to a boil over medium heat.

  6. Reduce heat to low, then cover and simmer for 5 minutes, or until ravioli are cooked.

  7. Using a large spoon, remove about 1/4 cup of the broth and discard.

  8. Return vegetables to the pan and cook for 2 minutes.

  9. Stir in pesto sauce.

  10. Top with grated parmesan before serving, if desired.

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