Recipe

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• 2 cups refrigerated cheese ravioli
• 1/2 cup sliced fresh mushrooms
• 1 tbsp chopped onion
• 1 tbsp pine nuts
• 1 tbsp chopped sweet yellow pepper
• 1 tbsp chopped sweet red pepper
• 1 tsp olive oil
• 2 tsp cornstarch
• 1/2 cup reduced-sodium chicken or vegetable broth
• 1/4 cup fat-free half-and-half
• 1/8 tsp salt
• 1/8 tsp pepper
• grated parmesan cheese , optional

• 1 Cook ravioli according to package directions.
• 2 Meanwhile, in a small nonstick saucepan coated with cooking spray, saute the mushrooms, onion, nuts and peppers in oil until tender.
• 3 Combine the cornstarch, broth, half-and-half, salt and pepper until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• 4 Drain ravioli. Stir into sauce; heat through. Sprinkle with cheese if desired. Yield: 2 servings.