Ravioli With Mushrooms, Carrots & Zucchini

• 1 tablespoon butter
• 8 ounces mushrooms, finely chopped
• 2 large carrots, finely shredded
• 2 medium zucchini, finely shredded
• 2 cloves garlic, minced or pressed
• 1 tablespoon basil, fresh,minced
• 1/2 cup low fat cottage cheese
• 3/4 cup nonfat milk
• 1 (9 ounce) package fresh low-fat cheese ravioli

1. Melt butter in large non-stick pan over med-high heat.
2. Add mushrooms, carrots, zucchini, garlic and basil.
3. Cook stirring often, until the liquid reduces.
4. About 10 minutes.
5. Place cottage cheese and 1/4 cup of the milk into a blender, whirl till smooth.
6. Spoon mix into pan with veggies and stir in remaining 1/2 cup milk.
7. Cook over med heat, stirring often, until sauce begins to boil.
8. Remove and keep warm.
9. Cook ravioli according to package directions.
10. Drain and transfer to serving dish.
11. Add sauce and mix gently.

butter, mushrooms, carrots, zucchini, garlic, basil, cottage cheese, nonfat milk

Taken from www.food.com/recipe/ravioli-with-mushrooms-carrots-zucchini-8901 (may not work)