Ingredients

• 1 1/2 cups minced red bell pepper Salt and pepper to taste
• 1 cup minced fennel or celery 3 tablespoons minced fresh basil
• 3 cups diced plum tomatoes or or parsley
• drained canned plum tomatoes 12 ounces cheese filled ravioli
• 3 cloves garlic, minced Freshly grated Parmesan cheese to taste
• 1/2 teaspoon each dried basil and thyme
• 4 tablespoons olive oil 1 small can (10 1/2 ounces)
• 1 cup minced red onion cannellini beans, drained

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Instructions

1. In a large skillet set over moderately low heat, heat the oil until it is hot. Add the onion, red pepper and fennel and cook the vegetables, covered, stirring occasionally, for 5 minutes. Add the tomatoes, garlic, herbs, cannellini beans, salt and pepper to taste and simmer the mixture, covered, stirring occasionally, for 5 minutes more. Stir in the basil or parsley.
2. Meanwhile, cook the ravioli in boiling salted water until al dente. Drain and transfer to a serving dish. Top with sauce. Serve with freshly grated Parmesan.