Categories: dinner, not tried

Ingredients

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

Directions

1. In a large skillet, heat oil over medium heat for 1 minute.

2. Add pepper and carrots and saute for 5 minutes, or until tender.

3. Remove vegetables from the skillet and set aside.

4. Pour broth into the skillet.

5. Add ravioli and bring to a boil over medium heat.

6. Reduce heat to low, then cover and simmer for 5 minutes, or until ravioli are cooked.

7. Using a large spoon, remove about 1/4 cup of the broth and discard.

8. Return vegetables to the pan and cook for 2 minutes.

9. Stir in pesto sauce.

10. Top with grated parmesan before serving, if desired.

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