ROSA RAVIOLI PRIMAVERA
- Serves 4
- |
- prep time: 20 minute(s)
- |
- cook time: 15 minute(s)
Ingredients:
1 Tbsp. Bertolli® Classico™ Olive Oil 8 ounces thin green beans, cut into thirds 1 cups baby carrots, quartered lengthwise 1 small onion, chopped 1 clove garlic, finely chopped 2 Tbsp. dry sherry (optional) 1 cup chicken broth 1 jar Bertolli® Four Cheese Rosa Sauce 1 lb. fresh or frozen seafood or cheese ravioli, cooked and drained 1/4 cup thinly sliced fresh basil leaves
|
Directions:
- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook green beans, carrots and onion, stirring occasionally, 6 minutes or until crisp-tender. Stir in garlic and cook 30 seconds. Stir in sherry and cook 1 minute. Stir in broth and Sauce and simmer, stirring occasionally, 5 minutes or until vegetables are tender.
- Stir in hot ravioli and basil. Sprinkle, if desired, with freshly ground black pepper and Parmesan cheese curls.
|