Ravioli with bell pepper sauce

6 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
2 Cloves garlic; minced
2 teaspoons Finely chopped fresh rosemary
16 ounces Frozen stir-fry vegetables; (peppers
And onions)
14½ ounce Diced tomatoes; undrained
1 cup Frozen whole leaf spinach
Salt and freshly ground black pepper; to taste
24 ounces Fresh or frozen cheese ravioli
¼ cup Freshly grated Parmesan cheese

Directions

Heat large pot of salted water to simmer. Heat oil in large nonstick skillet over medium heat. Add garlic and 1 tsp of the rosemary; cook, stirring constantly, until fragrant, about 1 minute. Add stir-fry vegetables and tomatoes; heat to simmer. Cook until vegetables are tender, 8 to 10 minutes. Stir in spinach; cook until tender, about 2 minutes. Add remaining 1 tsp rosemary; season with salt and pepper.

Cook ravioli according to package directions (ravioli float when done), about 5 to 7 minutes. Drain; toss with sauce. Serve with Parmesan cheese.

NOTES : Ravioli with bell pepper sauce is a light entree that is made quicker with the use of frozen stir-fry vegetables and frozen ravioli.

Recipe by: Chicago Tribune food section Converted by MM_Buster v2.0l.

Related recipes