1 (9 oz.) pkg. uncooked refrigerated cheese-filled ravioli
2 tbsp. olive oil or oil
1 1/2 c. julienne-cut yellow summer squash
1 med. red bell pepper, coarsely chopped
1 c. sliced green onions
1 garlic clove, minced
1/2 tsp. dried basil leaves
1/4 tsp. salt
1/8 tsp. pepper
2 oz. (1/2 c.) shredded Mozzarella cheese
1 1/2 c. cut zucchini
Cook ravioli to desired doneness as directed on package. Drain; rinse with
hot water. Set aside.

Heat oil in large skillet over medium-high heat until hot. Add zucchini, yellow squash, bell pepper, onions and garlic. Cook and stir 3 to 5 minutes or until tender. Add basil, salt, pepper, onions and garlic. Cook an additional 3 to 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese. 4 servings.