Sautéed Vegetables and Ravioli

2 Cups Halved Green Beans

1 Sliced Orange Bell Pepper
1/2 Cup Sliced Sun Dried Tomatoes (packed in oil)
1 Garlic Clove Minced
1 Cup Quartered Cherry Tomatoes
Salt and Pepper for Seasoning
Olive Oil
Cheese Ravioli
Shredded Parmesan
Crushed Red Pepper (optional)

Begin cooking water to bring to a boil for the ravioli (be sure to season your water with salt).

While water is heating, drizzle olive oil in a non-stick sauté pan and heat over medium-high heat. Add green beans and season with salt and pepper. Sauté for about 10 minutes, stirring frequently. Add garlic and bell pepper and continue to sauté for about another 10 minutes or so, stirring frequently.

Add the ravioli to the boiling water and cook for about 10 minutes.

While ravioli are cooking, add the sun dried tomatoes. Continue to stir frequently while pasta finishes cooking.

In a large bowl, add cooked ravioli and vegetable mixture. Gently toss.

Serve garnished with shredded parmesan (crushed red pepper is optional) and ENJOY!!!!!

Wine paring......Pinot Grigio.