Healthified Ravioli Skillet is lower in salt, fat but still maintains the flavors we love.
1 can (14.5 oz) diced tomatoes
1/2 teaspoon Italian seasoning
1/2 cup of water
2 medium zucchini &/or summer squash – halved lengthwise & cut into 1/2 inch-thick slices
1 package (9 oz) refrigerated light four-cheese ravioli
1/8 tsp black pepper
1 can cannellini beans rinsed & drained
2 TBS snipped fresh basil
2 TBS finely shredded or grated Parmesan cheese
In a very large skillet, combine undrained tomatoes, Italian seasoning, and the water; bring to a boil. Add zucchini or squash, ravioli, and pepper. Return to boiling; reduce heat. Cover and boil gently for 6-7 minutes or until ravioli is tender, stirring gently once or twice.
Stir beans into ravioli mixture; heat through. Sprinkle individual servings with basil and Parmesan cheese.