1 pound fresh cheese ravioli
1 tablespoon olive oil
1 sweet red pepper, julienned
1 yellow pepper, julienned
2 medium carrots, julienned
1 medium red onion, thinly sliced crosswise and separated into rings
3 cloves garlic, minced
1 cup low-sodium vegetable stock
1 tablespoon lemon juice
1 teaspoon dried tarragon
1/4 cup chopped fresh flat-leaf parsley
In a large pot of boiling water, cook the ravioli for 5 to 8 minutes, or until tender. Drain and keep warm.
Meanwhile, in a large no-stick frying pan over medium heat, warm the oil. Add the red peppers, yellow peppers, carrots, onions and garlic; cook, stirring frequently, for 4 to 5 minutes, or until tender. Stir in the stock, lemon juice and tarragon; simmer for 3 to 5 minutes, or until the liquid is reduced to approximately 1 cup.
Place the ravioli in a flat serving dish. Spoon on the pepper mixture. Sprinkle with the parsley.