Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) extra-virgin olive oil 2 clove(s) garlic , minced 2 teaspoon(s) finely chopped fresh rosemary , divided 1 frozen stir-fry vegetables , (bell peppers and onions) 1 can(s) diced tomatoes , undrained 1 cup(s) individually quick-frozen spinach Freshly ground pepper , to taste 24 ounce(s) fresh or frozen cheese ravioli 1/2 cup(s) freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Put a large pot of lightly salted water on to boil for cooking ravioli. Heat oil in a large nonstick skillet over medium heat. Add garlic and 1 teaspoon rosemary; cook, stirring, until fragrant, about 1 minute. Add stir-fry vegetables and tomatoes. Bring to a simmer. Cook until vegetables are tender, 5 to 10 minutes. Stir in spinach; cook until tender, about 2 minutes more. Add the remaining 1 teaspoon rosemary and season with pepper. Meanwhile, cook ravioli in the boiling water until they float, 5 to 7 minutes. Drain and transfer to a large bowl. Toss with the sauce. Serve with Parmesan. Substitution: In place of the frozen stir-fry mixture, use 1 onion and 2 bell peppers, sliced.


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