Cooking with Brett

Almost Homemade Ravioli

Today's recipe is a fantastic little pasta dinner
with a peppery-fresh sauce --
and it can be ready for your dinner table
in about 25-minutes!

Ravioli with Bell Pepper Sauce
Serves 6

Ingredients:

2 tsp. Olive Oil
2 cloves Garlic, minced
2 tsp. Fresh Rosemary, finely chopped
1 16-oz. Package Frozen Stir-Fry Vegetables
(with Bell Peppers and Onions)
1 (14 1/2-oz.) can Diced Tomatoes (undrained)
1 cup Frozen Whole-Leaf Spinach
Salt and Freshly Ground Black Pepper to Taste
24-oz. Fresh or Frozen Cheese Ravioli
Freshly Grated Parmesan Cheese

Bring a large kettle of lightly salted
water to simmer in order to prepare the ravioli.
In a separate, non-stick skillet over medium heat,
combine garlic and half the fresh rosemary in warmed
olive oil and sauté until fragrant,
about a minute or two.
Add thawed stir-fry vegetables and tomatoes.
Bring entire mixture to a simmer,
and cook until vegetables are tender, about 5- to 10-minutes.

Stir in thawed spinach and continue to cook for about 2-minutes more.
Add remaining teaspoon of fresh rosemary and season with salt and pepper.

Meanwhile, cook ravioli in simmering water until they float (about 5- to 7-minutes).
Drain ravioli and toss with sauce.
Serve with freshly grated Parmesan cheese on the side.
Goes well with a small Caesar salad.

Tip: If you forgot to pick up the stir-fry vegetables on your last stop by the grocers,
simply substitute 2 sweet onions and 2 bell peppers in the sauce.
Slice or chop the onions and you're ready to prepare your ‘Meal in Minutes.'

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