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1. In a large saucepan combine tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6 to 7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice.
2. Stir beans into ravioli mixture; heat through. Sprinkle each serving with Parmesan cheese and basil.
3. Makes 4 servings