Cheese Ravioli with Vegetables Recipe

Cheese Ravioli with Vegetables Recipe

6 servings

Ingredients:

1 quart reduced-sodium vegetable broth

1 1/2 cups chopped yellow summer squash

2 carrots, sliced

2 cups torn kale or escarole

4 plum tomatoes, coarsely chopped

2 packages fresh cheese ravioli, cooked

1 teaspoon dried basil leaves

1/8 teaspoon crushed red pepper

Salt, to taste

Method:

Heat broth to boiling in large saucepan, add squash and carrots. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Add remaining ingredients, except salt, simmer 5 minutes. Season to taste with salt.

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