Ravioli Skillet

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (14 1/2 ounce) can italian-style stewed tomatoes, undrained
• 1 (14 ounce) can vegetable broth
• 2 medium zucchini, halved lengthwise and sliced 1/2 inch thick
• 1 (9 ounce) package refrigerated cheese ravioli
• 1 (15 ounce) can cannellini or 1 (15 ounce) can navy beans, rinsed and drained
• 2 -3 tablespoons grated parmesan cheese
• 2 tablespoons chopped fresh basil

Recipe

• 1 in a big saucepan, add the tomatoes with juice and vegetable broth.
• 2 bring to a boil; add in zucchini and ravioli.
• 3 let return to a boil; lower heat and let boil gently, uncovered for 6-7 minutes or until ravioli is tender and broth mixture is slightly thickened, gently stirring often.
• 4 add in beans; stir to combine and let heat through; season with salt/pepper if needed.
• 5 spoon mixture onto individual plates, sprinkle with parmesan cheese and basil.