Ravioli With Vegetables

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

By Pillsbury Kitchens

September 24, 2008

package (9 oz) refrigerated cheese-filled ravioli

tablespoon olive or vegetable oil

oz fresh green beans, trimmed, cut into 2-inch pieces (2 cups)

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

cup chopped seeded plum (Roma) tomatoes

1/2

cup frozen sweet peas

tablespoons shredded Parmesan cheese

Hide Images

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.