Rosa Ravioli Primavera Recipe serves: 4
Prep Time 20 Minutes
Cook Time 15 Minutes

Rosa Ravioli Primavera


  • 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


  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.

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