One-Pot Veggie Ravioli

One-Pot Veggie Ravioli

 2-3 generous servings

  • 1 cup chopped, fresh mushrooms
  • 1 small zucchini, cut into bite-size pieces
  • ½ cup chopped onion
  • ½ cup sliced bell pepper
  • 1 cup cherry tomatoes, halved or quartered
  • 8 oz package organic frozen ravioli, cheese, veggie, mushroom, or butternut squash
  • 2 – 3 cups packed fresh greens, arugula, spinach, super greens or your choice
  • 3 cloves minced garlic
  • Olive oil
  • 1 tablespoon butter
  • Grated parmesan or asiago cheese
  • 1tsp. each dried rosemary, thyme, and marjoram
  • Salt, pepper to taste

Heat a soup pot, add enough oil to cover the bottom of the pan. When it starts to shimmer add peppers, onions, zucchini, mushrooms, and seasonings and sauté over medium heat until tender, about 5-7 minutes. Add the garlic, tomatoes, and greens and sauté a minute or two more, until the greens are wilted. Remove ingredients from the pan and set aside. Fill the pot halfway with water and cook ravioli over medium heat according to package directions. Do not cook them in boiling water, or try to separate the frozen ravioli. They will separate as they cook, if you mess with them the filling will fall out. Strain, add butter to the bottom of the now-empty pan, add precooked veggies and ravioli back in, heat through and serve with Parmesan and crusty bread. Perhaps a glass of wine.

Posted in Pasta, Recipes, Soup & Stews, Veggies and tagged , , .

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