Cook ravioli as directed on package. Heat oil in large skillet over medium heat until hot. Add onion and garlic. Cook and stir 2 minutes. Add zucchini, corn and broth. Mix well. Bring to a boil. Reduce heat and simmer 3 to 5 minutes or until zucchini is crisp tender. Add tomatoes, basil, and cooked ravioli. Cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste. Sprinkle with the Parmesan cheese.
Serves 6 to 8
Kathy Rohrbaugh, Shrewsbury
Finalist – Tomatoes/Peppers
2006 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest