1/4 cup reduced-sodium chicken broth or vegetable broth
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed, or 3 tablespoons snipped
or 3 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
Fresh jalapeno chile pepper (optional)
Fresh tarragon or basil sprig (optional)
1. Cook ravioli according to package directions, except omit any oil or salt. Drain. Return pasta to hot pan.
2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add sweet peppers, carrot, onion, and garlic; cook about 5 minutes or until vegetables are tender. Stir in tomato, broth, and snipped or crushed tarragon or basil. Cook and stir about 2 minutes more or until heated through.
3. Add vegetable mixture to the cooked ravioli; toss gently to combine. If desired, garnish with jalapeno pepper and tarragon or basil sprig. Makes 4 servings.