Cheese Ravioli with Chunky Marinara Sauce

• Total Time: 20 minutes
• Yield: 1 serving
• Vegetarian

Ingredients

• 1 1/2 cups reduced-fat four cheese refrigerated ravioli
• 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
• 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

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

(Total Calories: 150)

*Consult your physician before starting any diet or exercise program.

®, ™, © 2009 Kellogg NA Co.