Half-and-half cream is not only expensive on the food budget, it can also bust the calorie budget. Use canned skim milk thickened with 1/2 teaspoon cornstarch and save both money and calories in this Vegetable Ravioli.
1 (16-ounce) package frozen cheese ravioli
1/4 cup unsalted butter or margarine
1/2 cup green peas and 1/2 cup cut green beans
1/2 cup sliced mushrooms
1/2 cup fresh asparagus spears, chopped
1 large tomato, chopped
1 cup half-and-half
1 tsp salt
1 tsp pepper
1/4 cup grated Parmesan cheese
Cook ravioli according to package directions; drain. Meanwhile, melt butter in a large skillet over high heat.
Add peas, green beans, mushrooms, asparagus and tomato to skillet; sautee over high heat until tender. Reduce heat.
Add half-and-half, salt and pepper to skillet. Simmer, stirring frequently, until sauce is slightly thickened, about 5 minutes.
Place ravioli in a serving bowl. Pour sauce over pasta. Sprinkle with Parmesan.
Vegetable Ravioli tip: Fresh ravioli cooks in just a few minutes even quicker than frozen ravioli. Look for fresh in the refrigerated section of the supermarket.