Recipe Description:Put a lighter spin on your ravioli dinner tonight, summer veggies sauteed in a light broth create a tender pairing to the creamy Grilled Chicken & Mozzarella Ravioli.
1. Add pasta to 4 quarts of gently boiling water. Stir immediately.
2. Cook for 3 minutes (until internal temp reaches 165º F). If frozen, cook for 4 minutes.
3. Scoop pasta out of water and strain to avoid breaking. Coat with your favorite sauce and serve.
Serve with caution, as food will be hot. Refrigerate leftovers immediately.