1 package (9-ounces) fresh sun-dried tomato ravioli
3/4 cup chopped onion
2 teaspoons minced garlic
1 tablespoon
olive oil
3/4 cup canned kidney beans, rinsed, drained
1 large tomato, cubed
1/2 teaspoon dried thyme leaves
Salt and black pepper, to taste

Cook ravioli according to package directions.

Saute onion and garlic in oil in large skillet until tender, about five minutes. Stir in beans, tomato, and thyme; cook two to three minutes longer. Season to taste with salt and pepper.

Recipe makes four servings of 20-Minute Ravioli.

Nutritional information per serving (1/4 of recipe):
Calories: 234
Fat: 9.4g
Cholesterol: 33mg
Sodium: 320mg
Carbohydrates: 29.1g
Protein: 9.5g
Fiber: 3g
Exchanges: 2 Bread, 1 Meat, 1 Fat