Cheese Filled Ravioli with Vegetable Sauce

• 4 tablespoons olive oil 1 small can (10 1/2 ounces)
• 1 cup minced red onion cannellini beans, drained
• 1 1/2 cups minced red bell pepper Salt and pepper to taste
• 1 cup minced fennel or celery 3 tablespoons minced fresh basil
• 3 cups diced plum tomatoes or or parsley
• drained canned plum tomatoes 12 ounces cheese filled ravioli
• 3 cloves garlic, minced Freshly grated Parmesan cheese to taste
• 1/2 teaspoon each dried basil and thyme

1. In a large skillet set over moderately low heat, heat the oil until it is hot.
2. Add the onion, red pepper and fennel and cook the vegetables, covered, stirring occasionally, for 5 minutes.
3. Add the tomatoes, garlic, herbs, cannellini beans, salt and pepper to taste and simmer the mixture, covered, stirring occasionally, for 5 minutes more.
4. Stir in the basil or parsley.
5. Meanwhile, cook the ravioli in boiling salted water until al dente.
6. Drain and transfer to a serving dish.
7. Top with sauce.
8. Serve with freshly grated Parmesan.

olive oil, red onion, red bell pepper, fennel, tomatoes, tomatoes, garlic, basil

Taken from www.foodnetwork.com/recipes/cheese-filled-ravioli-with-vegetable-sauce-recipe.html (may not work)