Ravioli Stew

Michelle H.

1 tbsp. Olive oil
3 medium carrots, chopped (or 15 or so baby carrots)
2 medium ribs celery, chopped
1 onion, chopped
28 oz. Jar spaghetti sauce
1 can (14 ½ oz.) chicken broth
1 c. water
1 pkg. (12-20 oz.) fresh or frozen ravioli, cooked and drained (I used the 20 oz. size)

In 6 qt. Sauce pot, heat oil over medium-high heat and cook carrots, celery and onion, stirring occasionally, 8 minutes or until golden. Stir in spaghetti sauce, broth, and water. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes. Just before serving stir in hot ravioli and season if desired with salt and pepper. Garnish, if desired, with fresh basil. Make 6 generous servings.

Pesto Ravioli with Chicken

Michelle H.

This tastes like it's right off of a restaurant menu!

2 tsp. olive oil
1 lb. Skinless chicken breast strips
¾ c. chicken broth
9 oz. Pkg. Refrigerated cheese filled ravioli
3 small zucchini, cut into ¼” slices
1 large bell pepper, thinly sliced
¼ c. basil pesto
freshly grated Parmesan cheese

Heat oil in 12 inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.

Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp and tender. Toss with pesto. Sprinkle with cheese.