| 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
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