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.