DIETS: LC VT
Servings: 3
Total Time: 30 minutes

Ingredients:

• 1 (9 oz) pkg refrigerated cheese-filled ravioli
  
• 1 Tablespoon olive oil
• 8 oz fresh (or frozen) 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 teaspoon chopped fresh marjoram (OR 1/2 tsp dried)
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/2 cup water
• 1 cup chopped seeded Italian plum tomatoes
• 1/2 cup frozen sweet peas
  
• 3 Tablespoons shredded fresh Parmesan cheese

Instructions: 

• Cook ravioli as directed on package. Drain; cover to keep warm.
  
• Meanwhile, heat oil in large skillet over medium-high heat until hot. Add green beans and onion; cook and stir 3 min. Add bouillon cube, marjoram, garlic powder, pepper and water; cook an additional 3-5 min or until beans are crisp-tender.
• Add tomatoes, peas and cooked ravioli. Reduce heat to medium-low; cook 3-5 min or until mixture is thoroughly heated and sauce is slightly thickened, stirring occasionally. Sprinkle with Parmesan cheese.

Nutrition Info Per Serving: 
Calories 402
Total Fat 18 g
Cholesterol 123 mg
Sodium 975 mg
Potassium 711 mg
Total Carbohydrate 45 g
Dietary Fiber 7 g
Sugars 8 g
Protein 17 g