• 8servings
  • 25minutes
  • 267calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsZinc, Copper, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) extra-virgin olive oil

  2. 2 clove(s) garlic , minced

  3. 2 teaspoon(s) finely chopped fresh rosemary , divided

  4. 1 frozen stir-fry vegetables , (bell peppers and onions)

  5. 1 can(s) diced tomatoes , undrained

  6. 1 cup(s) individually quick-frozen spinach

  7. Freshly ground pepper , to taste

  8. 24 ounce(s) fresh or frozen cheese ravioli

  9. 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.

  2. 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.

  3. 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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