Spinach and cheese ravioli combined with a wonderful vegetable-rich, light broth-based sauce makes for a delicious dinner: Ravioli Primavera
Yield: 4 servings
Prep Time: 25 min
Cook Time: 22 min
12 ounces cheese and spinach ravioli
1 teaspoon olive oil
2 cloves garlic, minced
1 large carrot, sliced
1/3 cup chicken broth, divided
3 cups broccoli florets
1 1/4 pounds plum tomatoes, chopped
1 1/2 cups frozen peas
1 cup frozen corn
3 tablespoons fresh basil (or 1/2 teaspoon dried)
2 tablespoons freshly chopped parsley
salt and pepper to taste
shaved Parmesan, optional
1. Begin heating water for ravioli. Cook ravioli according to package directions.
2. Meanwhile, in a large skillet, heat oil until hot (not smoking), over medium heat. Add garlic and sauté, stirring until tender (2 minutes). Stir in carrot and 2 tablespoons of broth. Cook, stirring frequently, until carrot is tender (about 5 minutes).
3. Add broccoli and remaining broth, stirring to coat. Stir in tomatoes and 1/2 cup water and cook until broccoli is tender and sauce is slightly thickened, about 4 minutes. Stir in peas, corn, basil, parsley, salt and pepper. Continue to cook until hot, about 2 minutes.
4. Transfer to a large bowl. Add ravioli and toss. Serve in 4 shallow bowls. Top with Parmesan, if desired.
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