Cheese Ravioli With Chunky Marinara Sauce

From specialk.com

• Ready In: 40 mins
• Serves: 1

Ingredients

• 1 1⁄2 cups  refrigerated  reduced-fat four-cheese ravioli or 4 1⁄2 ounces  refrigerated  reduced-fat four-cheese ravioli
• 1  cup water
• 1⁄4 cup  coarsely chopped carrot
• 2  tablespoons  chopped onions
• 3⁄4 cup  marinara sauce
• 1⁄4 medium zucchini, halved lengthwise and slice 1/4-inch thick or 1⁄2 cup zucchini
• 1⁄8 teaspoon fennel seed, crushed
• 2  teaspoons  finely shredded parmesan cheese or 2  teaspoons  grated parmesan cheese
• 1  teaspoon  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).