1 c. very hot tap water
1 c. heavy cream
1 tbsp. vegetable oil
1/2 tsp. dried basil
1/8 tsp. minced garlic
1 pkg. (about 15 oz.) frozen cheese ravioli (about 40)
1 can condensed cream of broccoli soup, undiluted
1 bag (16 oz.) frozen mixed broccoli, cauliflower & carrots, thawed
1/8 tsp. each salt & pepper

Put water and cream in a 12-inch skillet, preferably non-stick. Place over high heat and bring to a boil, adding oil, basil and garlic.

Stir in ravioli, cover and return to boil. Uncover, stir, reduce heat, cover and simmer 7 minutes, then stir again.

Add soup, vegetables, salt and pepper; stir to blend. Bring to a boil, reduce heat and simmer uncovered, stirring twice to keep ravioli from sticking to pan, 4 minutes or until pasta is tender. Serves 4. Per serving: 550 calories, 16 g. pro., 49 g. carb., 34 g. fat, 175 mg. chol. 648 mg. sod. NOTE: A quick meal.