| 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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