Ravioli With Summer Squash

• 1 (9 oz.) pkg. uncooked refrigerated cheese filled ravioli
• 2 Tbsp. olive oil or oil
• 1 1/2 c. julienne cut zucchini
• 1 1/2 c. julienne cut yellow summer squash
• 1 medium red bell pepper, coarsely chopped
• 1/2 c. sliced green onions
• 1 garlic clove, minced
• 1/2 tsp. dried basil leaves
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 oz. (1/2 c.) shredded Mozzarella cheese

1. Cook ravioli to desired doneness as directed on package; drain.
2. Rinse with hot water; set aside.
3. Heat oil in large skillet over medium high heat until hot.
4. Add zucchini, yellow squash, bell pepper, onions and garlic.
5. Cook and stir 3 to 5 minutes, or until crisp-tender.
6. Cook an additional 3 to 5 minutes, or until thoroughly heated, stirring occasionally. Sprinkle with cheese.
7. Makes 4 servings.

refrigerated cheese, olive oil, julienne, julienne, red bell pepper, green onions, garlic, basil, salt, pepper, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=735322 (may not work)