Cheese Ravioli With Chunky Marinara Sauce

Submitted by ElizabethKnicely

"From specialk.com"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 1

ingredients

• 354.88 ml refrigerated reduced-fat four-cheese ravioli or 127.57 g refrigerated reduced-fat four-cheese ravioli
• 236.59 ml water
• 59.14 ml coarsely chopped carrot
• 29.58 ml chopped onions
• 177.44 ml marinara sauce
• 0 medium zucchini, halved lengthwise and slice 1/4-inch thick or 118.29 ml zucchini
• 0.61 ml fennel seed, crushed
• 9.85 ml finely shredded parmesan cheese or 9.85 ml grated parmesan cheese
• 4.92 ml slivered fresh basil (optional)

directions

1. Cook ravioli according to package directions.
2. Meanwhile, in small saucepan combine water, carrot and onion. Bring to a boil. Reduce heat. Simmer, uncovered, for 2 minutes. Drain well. Return vegetables to saucepan. Stir in marinara sauce, zucchini and fennel. Bring to boiling. Reduce heat. Simmer, covered for 1 minute. Remove lid. Simmer uncovered, for 1 to 3 minutes more until desired consistency.
3. Arrange ravioli on serving plate. Spoon marinara mixture on top. Sprinkle with cheese and basil (if desired).

4. MAKE IT A MEAL:

5. -Tossed salad with 2 tablespoons fat-free salad dressing.
6. -1 multigrain Italian or French roll.
7. -Sparkling water with lime wedge.
8. (Total Calories: 150).