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    • Ravioli with Bell Pepper Sauce

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    CATEGORY CUISINE TAG YIELD
    Vegetables, Dairy Chicago Veg09 6 servings

    INGREDIENTS

    2 ts Olive oil
    2 Cloves garlic; minced
    2 ts Finely chopped fresh rosemary
    16 oz Frozen stir-fry vegetables; (peppers
    And onions)
    14 1/2 oz Diced tomatoes; undrained
    1 c Frozen whole leaf spinach
    Salt and freshly ground black pepper; to taste
    24 oz Fresh or frozen cheese ravioli
    1/4 c Freshly grated Parmesan cheese

    INSTRUCTIONS

    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.

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