YIELD: 12 servings
1 Tbsp. olive oil1. In a large, deep skillet over medium-high heat, heat the oil. Add the bell pepper and garlic. Cook, stirring, for 2 minutes.
2. Add the broth and bring to a simmer. Add the ravioli; cover and simmer for 5 minutes.
3. Stir in the tomato and sausage; simmer uncovered for 10 minutes or until the ravioli and vegetables are tender.
4. Portion 1½ cups (about 1 lb.) into each of 12 shallow bowls. Top each with 1 Tbsp. Parmesan and 1 Tbsp. basil or parsley. Sprinkle with red-pepper flakes if desired.
Recipe and photo: Jones Dairy Farm