Ingredients

1 c. very hot tap water

1 c. heavy cream

1 tbsp. vegetable oil

1/2 tsp. dried basil

1/8 tsp. minced garlic

1 pkg. (about 15 oz.) frozen cheese

ravioli (about 40)

1 can condensed cream of broccoli

soup, undiluted

1 bag (16 oz.) frozen mixed broccoli,

cauliflower & carrots, thawed

1/8 tsp. each salt & pepper

Method

Put water and cream in a 12-inch skillet, preferably non-stick.

Place over high heat and bring to a boil, adding oil, basil and garlic.

Stir in ravioli, cover and return to boil.

Uncover, stir, reduce heat, cover and simmer 7 minutes, then stir again.

Add soup, vegetables, salt and pepper; stir to blend.

Bring to a boil, reduce heat and simmer uncovered, stirring twice to keep ravioli from sticking to pan, 4 minutes or until pasta is tender.

Serves 4.

Per serving: 550 calories, 16 g.

pro.

, 49 g.

carb.

, 34 g.

fat, 175 mg.

chol.

648 mg.

sod.

Cooks Comments and Tips