Ravioli with veggies

I have been making a version of ravioli with veggies for years. It is flexible, easy and enjoyed by everyone. Instead of tossing pre-made ravioli into tomato sauce, I use veggies sauteed in olive oil as the sauce. The sauteed veggies do not overpower the ravioli filling as tomato sauce sometimes does. When Irene (of Irene's Brisket-posted 4/6/09) heard about my technique, she decided it would work well with that package of lobster ravioli she had in her freezer. Here is a basic version. There is plenty of room for variations but please use good quality ravioli.

3 tbl. olive oil

2 cloves garlic, minced

3 zucchini, diced

2 red or yellow peppers, diced

salt and freshly ground pepper to taste

2 packages refrigerated ravioli (24 ravioli per package)- cheese, cheese and spinach, mushroom, butternut squash, lobster, are all good choices. Separate all the ravioli squares.

handful of basil leaves, torn

freshly grated parmesan cheese, to taste

Heat olive oil in large skillet. Saute garlic over medium heat for 1 minute. Add zucchini and peppers and, stirring frequently, continue to saute for about 10 minutes or until vegetables are tender. Add salt and pepper to taste.

Meanwhile, in a spaghetti pot, heat water to boiling. When water is vigorously boiling, add the ravioli. When water returns to a boil, lower heat and cook until ravioli floats to the top of the water. Remove 1 ravioli, cut in half to make sure that it is heated through. When done, drain ravioli into colander.

Return drained ravioli to spaghetti pot. Add veggies and oil, tossing gently. Add basil leaves, tossing again.

Serve ravioli and pass parmesan cheese.

Serves 4

Notes: Select any kind of ravioli that appeals to you. Use two different kinds if you wish. The vegetables can also change depending on what's on hand or in season. A few days ago I used carrots, cut into small dice, along with peppers. Cherry tomatoes, yellow summer squash and sliced mushrooms would also be good choices.

The veggies can be made an hour in advance and left in the skillet.