Ravioli Primavera

• Produce

  • 3 tbsp Basil, fresh
  • 3 cups Broccoli florets
  • 1 Carrot, large
  • 1 cup Corn, frozen
  • 2 cloves Garlic
  • 2 tbsp Parsley
  • 1 1/2 cups Peas, frozen
  • 1 1/4 lbs Plum tomatoes

• Canned Goods

  • 1/3 cup Chicken broth

• Pasta & Grains

  • 12 oz Cheese and spinach ravioli

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1 Parmesan

Found on recipegirl.com

Ingredients

• 12 ounces cheese and spinach ravioli
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 large carrot, sliced
• 1/3 cup chicken broth, divided
• 3 cups broccoli florets
• 1 1/4 pounds plum tomatoes, chopped
• 1 1/2 cups frozen peas
• 1 cup frozen corn
• 3 tablespoons chopped fresh basil (or 1/2 teaspoon dried)
• 2 tablespoons freshly chopped parsley
• salt and pepper to taste
• shaved or shredded Parmesan, optional

Directions

• Begin heating water in a medium pot for the ravioli. Cook the ravioli according to package directions. Meanwhile, in a large skillet, heat the oil until hot (not smoking), over medium heat. Add the garlic and sauté, stirring until tender (2 minutes). Stir in the carrot and 2 tablespoons of the broth. Cook, stirring frequently, until the carrot is tender (about 5 minutes). Add the broccoli and the remaining broth, stirring to coat. Stir in the tomatoes and 1/2 cup water and cook until broccoli is tender and sauce is slightly thickened, about 4 minutes. Stir in the peas, corn, basil, parsley, salt and pepper. Continue to cook until hot, about 2 minutes. Transfer to a large bowl. Add the ravioli and toss. Serve in 4 shallow bowls. Top with Parmesan, if desired.