Thursday, October 9, 2008

Pesto Ravioli

Quick, simple, and delicious! Easy way to sneak in a few veggies.

2 tbsp olive oil
1 yellow bell pepper, cored, seeded, and thinly sliced
1/2 cup (about 6) baby carrots, sliced thin
1 (14-oz) can chicken broth
1 (9-oz) package refrigerated cheese-filled ravioli
1/4 cup pesto
4 tbsp grated parmesan cheese, optional

1. In a large skillet, heat oil over medium heat for 1 minute. Add pepper and carrots and saute for 5 minutes, or until tender. Remove vegetables from the skillet and set aside.

2. Pour broth into the skillet. Add ravioli and bring to a boil over medium heat. Reduce heat to low, then cover and simmer for 5 minutes, or until ravioli are cooked. Using a large spoon, remove about 1/4 cup of the broth and discard. Return vegetables to the pan and cook for 2 minutes. Stir in pesto sauce. Top with grated parmesan before serving, if desired.

1 comment:

Lisa Ross said...

I was a little timid about trying this recipe, but I'm so glad I did! I doubled the recipe and used pre-shredded carrots (less work). It was great! Justin liked it as well, and Roman ate about half of his portion. You're right-- it's a great way to sneak in veggies!