Ingredients
1
package (9 oz) refrigerated cheese-filled ravioli
1
tablespoon olive or vegetable oil
8
oz fresh green beans, trimmed, cut into 2-inch pieces (2 cups)
1
small onion, cut into thin wedges
1/2
extra-large vegetarian vegetable bouillon cube
1 1/2
teaspoons chopped fresh marjoram leaves
1/4
teaspoon garlic powder
1/8
teaspoon pepper
1/2
cup water
1
cup chopped seeded plum (Roma) tomatoes
1/2
cup frozen sweet peas
3
tablespoons shredded Parmesan cheese
Preparation
Cook and drain ravioli as directed on package. Cover to keep warm.
Meanwhile, in large skillet, heat oil over medium-high heat until hot. Add green beans and onion; cook and stir 3 minutes. Add bouillon cube, marjoram, garlic powder, pepper and water; cook 3 to 5 minutes longer or until beans are crisp-tender.
Add tomatoes, peas and cooked ravioli. Reduce heat to medium-low; cook 3 to 5 minutes, stirring occasionally, until mixture is thoroughly heated and sauce is slightly thickened. Sprinkle with cheese.
