Pesto Ravioli

This is great for kids' lunch.

2 T. olive oil

1 yellow bell pepper, sliced thinly

1/2 cup shredded carrots (or buy pre-packed carrot strings)

1 1/2 cups chicken broth

1-9oz. package cheese filled ravioli

1/4 c. pesto

4 T. grated parmesan cheese

Saute pepper and carrots in oil over medium heat until tender. Set aside. Boil ravioli over medium heat until cooked. Add cooked ravioli, vegetables, and 1/4 c. of the broth together and toss with pesto and grated parmesan.