Ingredients
1
(9-oz.) pkg. refrigerated cheese ravioli
2
tablespoons olive or vegetable oil
1
small onion, coarsely chopped
1
garlic clove, minced
2
small zucchini, cut in half lengthwise, sliced
1 1/2
cups frozen corn
1/2
cup vegetable broth
2
cups coarsely chopped seeded Italian plum tomatoes
2
tablespoons chopped fresh basil
1
oz. (1/4 cup) shredded fresh Parmesan cheese
Preparation
Cook ravioli as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion and garlic; cook and stir 2 minutes. Add zucchini, corn and broth; mix well. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste. Sprinkle with cheese. If desired, garnish with a fresh basil sprig.
