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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. Bertolli Classico Olive Oil
- 8 oz. green beans (thin, cut into thirds)
- 1 cup baby carrots (quartered lengthwise)
- 1 clove garlic (finely chopped)
- 1 sweet onion
- 1 jar bertolli four cheese rosa sauce
- 1 cup chicken broth
- 2 Tbsp. sherry (optional)
- 1/4 cup fresh basil leaves (thinly sliced)
- 1 lb. fresh or frozen mini ravioli, cooked and drained
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Directions
- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook green beans, carrots and onion, stirring occasionally, 6 minutes or until crisp-tender. Stir in garlic and cook 30 seconds. Stir in sherry and cook 1 minute. Stir in broth and Sauce and simmer, stirring occasionally, 5 minutes or until vegetables are tender.
- Stir in hot ravioli and basil. Sprinkle, if desired, with freshly ground black pepper and Parmesan cheese curls.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium480mg20% |
| Potassium360mg10% |
| Protein13g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A100% |
| Vitamin C20% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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