1 lb. fresh or frozen seafood or cheese ravioli, cooked and drained
1/4 cup thinly sliced fresh basil leaves
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.