Ravioli Skillet

• 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
• 1 (14 ounce) can vegetable broth
• 2 medium zucchini, halved lengthwise and sliced 1/2 inch thick
• 1 (9 ounce) packagerefrigerated cheese ravioli
• 1 (15 ounce) can cannellini or 1 (15 ounce) can navy beans, rinsed and drained
• 2 -3 tablespoons grated parmesan cheese
• 2 tablespoons chopped fresh basil

1. In a big saucepan, add the tomatoes with juice and vegetable broth.
2. Bring to a boil; add in zucchini and ravioli.
3. Let return to a boil; lower heat and let boil gently, uncovered for 6-7 minutes or until ravioli is tender and broth mixture is slightly thickened, gently stirring often.
4. Add in beans; stir to combine and let heat through; season with salt/pepper if needed.
5. Spoon mixture onto individual plates, sprinkle with parmesan cheese and basil.

italianstyle stewed tomatoes, vegetable broth, zucchini, navy beans, parmesan cheese, fresh basil

Taken from www.food.com/recipe/ravioli-skillet-87680 (may not work)