1 lb. cheese ravioli
2 tbsp. butter
1 tsp. minced garlic
1 med. zucchini
2 carrots
1 sm. red or green pepper
3/4 c. vegetable broth
3/4 c. light cream
1/2 c. fresh grated Parmesan cheese
Salt and pepper

Cook ravioli according to package. Cut zucchini and carrots in small pieces and pepper into strips. Melt butter, add garlic, then vegetables. Toss. Cover and cook 2 minutes. Add broth and cream; bring to boil; cook 2 minutes more. Stir in Parmesan, add salt and pepper. Drain ravioli, toss gently with hot vegetable sauce. Serve immediately. Serves 4.