Rosa Ravioli Primavera

Ingredients

• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 8 ounces thin green beans, cut into thirds
• 1 cups baby carrots, quartered lengthwise
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 2 Tbsp. dry sherry (optional)
• 1 cup chicken broth
• 1 jar Bertolli® Four Cheese Rosa Sauce
• 1 lb. fresh or frozen seafood or cheese ravioli, cooked and drained
• 1/4 cup thinly sliced fresh basil leaves

Directions

1. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook green beans, carrots and onion, stirring occasionally, 6 minutes or until crisp-tender. Stir in garlic and cook 30 seconds. Stir in sherry and cook 1 minute. Stir in broth and Sauce and simmer, stirring occasionally, 5 minutes or until vegetables are tender.
2. Stir in hot ravioli and basil. Sprinkle, if desired, with freshly ground black pepper and Parmesan cheese curls.