Tuesday, April 19, 2011

COLORFUL RAVIOLI

1 pkg (1 lb) fresh or frozen cheese ravioli
1/4 cup butter
1/2 cup frozen peas, thawed
1/2 cup frozen cut green beans, thawed
1/2 cup sliced fresh mushrooms
1/2 cup chopped fresh asparagus spears
1 large red tomato, chopped
1 cup whole milk
1/2 tsp salt
1 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese

Cook ravioli according to the package directions and drain well.

While ravioli cooks, melt the butter in a large nonstick skillet over high heat. Add the peas, green beans, mushrooms, asparagus, and tomato to the butter. Saute until tender. Reduce the heat to medium.

Add the milk, salt, and pepper to the vegetable mixture; stir to mix. Reduce the heat to simmer and cook about 5 minutes or until slightly thickened, stirring often.

Place the drained ravioli in a serving bowl and pour the sauce over it. Sprinkle the Parmesan cheese over all.

Yield: 4 servings

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