Sunday, January 30, 2011

Ravioli Skillet

I like this dish because it's fast and easy, plus there isn't a lot of dishes!  Also, we love white beans in our family.

1 can diced tomatoes
1/2 teaspoon Italian seasoning
1/2 cup water
2 medium zucchini and/or yellow summer squashes, cut into bite size pieces
1 package (9 oz) four cheese ravioli
1/8 teaspoon black pepper
1 can cannellini or white northern beans
2 tablespoons fresh basil
2 tablespoons parmesan cheese

1.  In a very large skillet, combine undrained tomatoes, italian seasoning, and the water; bring to a boil.  Add the zucchini and squash, ravioli and pepper.  Return to boiling; reduce heat.  Cover and boil gently for 6 to 7 minutes or until ravioli is tender, stirring gently once or twice.

2.  Stir beans into ravioli mixture; heat through.  Sprinkle individual servings with basil and cheese.


No comments:

Post a Comment