Ravioli With Summer Squash - cooking recipe

Ingredients

1 (9 oz.) pkg. uncooked refrigerated cheese filled ravioli
2 Tbsp. olive oil or oil
1 1/2 c. julienne cut zucchini
1 1/2 c. julienne cut yellow summer squash
1 medium red bell pepper, coarsely chopped
1/2 c. sliced green onions
1 garlic clove, minced
1/2 tsp. dried basil leaves
1/4 tsp. salt
1/8 tsp. pepper
2 oz. (1/2 c.) shredded Mozzarella cheese

Preparation

Cook ravioli to desired doneness as directed on package; drain.
Rinse with hot water; set aside.
Heat oil in large skillet over medium high heat until hot.
Add zucchini, yellow squash, bell pepper, onions and garlic.
Cook and stir 3 to 5 minutes, or until crisp-tender.
Cook an additional 3 to 5 minutes, or until thoroughly heated, stirring occasionally. Sprinkle with cheese.
Makes 4 servings.