ROSA RAVIOLI PRIMAVERA

Based on 46 reviews

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:

  1. 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.
  2. Stir in hot ravioli and basil. Sprinkle, if desired, with freshly ground black pepper and Parmesan cheese curls.