Ingredients
1
package (9 oz) refrigerated cheese-filled ravioli
1
cup cut-up fresh asparagus
1
cup shredded carrots (from 10-oz bag)
1
container (10 oz) refrigerated Alfredo pasta sauce
2
tablespoons sliced fresh basil leaves
Preparation
In 5-quart Dutch oven, cook ravioli as directed on package, adding asparagus and carrots during last 3 minutes of cooking time. Drain and return to Dutch oven.
Stir Alfredo sauce into ravioli mixture; cook over medium heat until thoroughly heated. Top individual servings with basil.
