Source: America's Favorite Food Associations

Ravioli with Spring Vegetables
Next time you have ravioli, try it with pesto sauce.
Serves: 6
Prep Time: 7 minutes
Cook Time: 10 minutes


2 packages ages (9 ounces each)frozen spinach ravioli
1 cup string beans
2 cups broccoli florets
1 cup asparagus, tips
1 cup frozen peas
1 cup sliced zucchini
1 container (7 ounces) pesto
1/2 cup grated Parmesan cheese

Cook the ravioli in a large saucepan of boiling salted water. Drain and place in a large bowl.

Cook the vegetables in boiling salted water. Simmer the string beans uncovered for 3 minutes. Add the broccoli and asparagus and cook for 3 minutes. Add the peas and zucchini and cook for another 2 minutes.

Drain vegetables in a colander and rinse under cold water. Mix vegetables with ravioli. Top with pesto and Parmesan cheese.