Friday, October 5, 2012


1 pkg (1-lb) frozen or fresh refrigerated cheese ravioli
1/2 stick butter
1/2 cup frozen peas
1/2 cup cut green beans
1/2 cup chopped fresh asparagus
1 large ripe tomato, chopped
1/2 cup sliced fresh mushrooms
1 cup low-fat evaporated milk
1/2 tsp cornstarch
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup grated Parmesan cheese

Cook the ravioli according to the package directions.  Drain well.

While ravioli cooks, melt the butter in a large nonstick skillet over high heat.  Add the vegetables to the skillet and saute over high heat until tender; reduce heat.

Add the evaporated milk, cornstarch, salt, and pepper to the vegetables in skillet.  Simmer, stirring almost constantly, for about 5 minutes until thickened.

Place the drained ravioli in serving bowl and pour the creamy vegetable sauce overall.

Sprinkle with he grated Parmesan.

Yield: 4 servings

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