Ravioli With Vegetables

Name: Ravioli With Vegetables
Prep time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 1 package (9 oz) refrigerated cheese-filled ravioli; 1 tablespoon olive or vegetable oil; 8 oz fresh green beans, trimmed, cut into 2-inch pieces (2 cups); 1 small onion, cut into thin wedges; 1/2 extra-large vegetarian vegetable bouillon cube; 1 1/2 teaspoons chopped fresh marjoram leaves; 1/4 teaspoon garlic powder; 1/8 teaspoon pepper; 1/2 cup water; 1 cup chopped seeded plum (Roma) tomatoes; 1/2 cup frozen sweet peas; 3 tablespoons shredded Parmesan cheese

10 Ratings

1 Reviews

Prep 25 min
Total 25 min
Ingredients 12
Servings 3

Put a vegetarian main dish on the table in less than 30 minutes. Simply delicious!

By Pillsbury Kitchens

Updated September 24, 2008

Ingredients

1 package (9 oz) refrigerated cheese-filled ravioli
1 tablespoon olive or vegetable oil
8 oz fresh green beans, trimmed, cut into 2-inch pieces (2 cups)
1 small onion, cut into thin wedges
1/2 extra-large vegetarian vegetable bouillon cube
1 1/2 teaspoons chopped fresh marjoram leaves
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup water
1 cup chopped seeded plum (Roma) tomatoes
1/2 cup frozen sweet peas
3 tablespoons shredded Parmesan cheese

Steps

1

Cook and drain ravioli as directed on package. Cover to keep warm.
2

Meanwhile, in large skillet, heat oil over medium-high heat until hot. Add green beans and onion; cook and stir 3 minutes. Add bouillon cube, marjoram, garlic powder, pepper and water; cook 3 to 5 minutes longer or until beans are crisp-tender.
3

Add tomatoes, peas and cooked ravioli. Reduce heat to medium-low; cook 3 to 5 minutes, stirring occasionally, until mixture is thoroughly heated and sauce is slightly thickened. Sprinkle with cheese.