Hot Tossed Vegetable Ravioli

START TO FINISH: 20 minutes MAKES 4 servings

1 9-ounce package refrigerated whole wheat four-cheese ravioli

1 16-ounce package frozen broccoli stir-fry vegetables

3⁄4 cup roasted red sweet peppers, drained

1⁄3 cup bottled reduced-calorie ranch salad dressing

1⁄4 cup packed fresh basil leaves

1 In a 4-quart Dutch oven cook ravioli according to package directions, adding vegetables during the last 5 minutes of cooking; drain. Return ravioli mixture to hot Dutch oven.

2 Meanwhile, for sauce, in a blender or food processor combine roasted peppers, salad dressing, and basil. Cover and blend or process until smooth. Pour sauce over cooked ravioli mixture; toss gently to coat.

PER SERVING: 278 cal., 11 g total fat (4 g sat. fat), 49 mg chol., 673 mg sodium, 34 g carb., 6 g fiber, 12 g pro.