16 oz. Ravioli (mini cheese, frozen)
1 tomato, lg.
1/4 c. water
1 broccoli bunch
8 oz. Italian salad dressing
Parmesan cheese

Prepare ravioli as label directs. Cut broccoli into bite-size pieces; cut tomato into wedges. In 12 inch skillet over high heat, in 3 tablespoons hot salad dressing, stir broccoli until coated with dressing. Add water. Reduce heat to medium; cover and cook 2 minutes. Uncover and stir fry 5 minutes or until tender-crisp. Drain ravioli; place in large bowl. Add broccoli, tomato and 1/2 cup salad dressing; toss to coat. Sprinkle with Parmesan cheese. Serve warm or chilled. Use remaining salad dressing to taste. Serves 6.