Garden-Style Ravioli

Cook ravioli according to package directions, except omit any oil or salt. Drain. Return the ravioli to the hot pan.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add red and green bell peppers, carrot, onion, and garlic; cook for about 5 minutes or until the vegetables are tender. Stir in tomato, broth, and tarragon (or basil). Cook and stir for about 2 minutes more or until heated through.

Add the vegetable mixture to the cooked ravioli; toss gently to combine. If desired, garnish with jalapeño peppers and tarragon (or basil) sprigs.