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Garden Style Ravioli – Perfect summer dish

24 Jul


  • 9 ounce(s) ravioli, light cheese-filled
  • 1 tablespoon oil, olive
  • 1 medium pepper(s), red, bell
  • 1 medium pepper(s), green, bell
  • 1 medium carrot(s)
  • 1 small onion(s)
  • 2 clove(s) garlic
  • 1 medium tomato(es)
  • 1/4 cup(s) broth, reduced-sodium chicken
  • 1 tablespoon tarragon, fresh
  • pepper(s), jalapeno
  • tarragon, fresh


1. Cook ravioli according to package directions, except omit any oil or salt. Drain. Return pasta to hot pan.

2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add sweet peppers, carrot, onion, and garlic; cook about 5 minutes or until vegetables are tender. Stir in tomato, broth, and snipped or crushed tarragon or basil. Cook and stir about 2 minutes more or until heated through.

3. Add vegetable mixture to the cooked ravioli; toss gently to combine. If desired, garnish with jalapeƱo pepper and tarragon or basil sprig.

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