1
container (10 oz) refrigerated Alfredo pasta sauce
2
tablespoons sliced fresh basil leaves
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Steps
1
In 5-quart Dutch oven, cook ravioli as directed on package, adding asparagus and carrots during last 3 minutes of cooking time. Drain and return to Dutch oven.
2
Stir Alfredo sauce into ravioli mixture; cook over medium heat until thoroughly heated. Top individual servings with basil.
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Thin asparagus stalks will cook in about 3 minutes. If the asparagus is thicker, add it to the boiling water earlier.
Look for Alfredo sauce near the refrigerated pastas or in the dairy section of the grocery store.
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