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Vegetarian

Cheese Ravioli with Chunky Marinara Sauce

• PREP TIME
  20 minutes
• TOTAL TIME
  20 minutes
• YIELD
  1 serving

Ingredients

• 1 1/2 cups reduced-fat four cheese refrigerated ra
• 1 cup water
• 1/4 cup coarsely chopped carrot
• 2 tablespoons chopped onion
• 3/4 cup marinara sauce
• 1/4 medium zucchini, halved lengthwise and sliced
• 1/8 teaspoon fennel seeds, crushed
• 2 teaspoons finely shredded Parmesan cheese or gra
• 1 teaspoon slivered fresh basil

Directions

1. Cook ravioli according to package directions.

2. Meanwhile, in small saucepan combine water, carrot and onion. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes. Drain well. Return vegetables to saucepan. Stir in marinara sauce, zucchini and fennel. Bring to boiling. Reduce heat. Simmer, covered, for 1 minute. Remove lid. Simmer, uncovered, for 1 to 3 minutes more or until desired consistency.

3. Arrange ravioli on serving plate. Spoon marinara mixture on top. Sprinkle with cheese and basil (if desired).

Make It A Meal

Just add these fun sides to create a full meal.

• Tossed salad with 2 tablespoons fat-free salad dressing
• 1 multigrain Italian or French roll
• Sparkling water with lime wedge

(Total Calories: 150)