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Prep Time: 7 Minutes Cook Time: 17 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Here's an easy, comfort stew perfect for a cold winter night. Add a whole grain roll to complete the meal. Ingredients:
1 teaspoon olive oil |
3 -4 cloves garlic, minced |
1 medium white onions or 1 medium yellow onion, thinly sliced |
1 (14 1/2 ounce) can low sodium beef broth or 1 (14 1/2 ounce) can low sodium chicken broth |
1 cup water |
1 teaspoon chopped fresh rosemary |
1 teaspoon dried rosemary, crushed |
1/4 teaspoon crushed red pepper flakes (optional) |
1 (9 ounce) package refrigerated cheese ravioli or 1 (9 ounce) package refrigerated chicken ravioli |
1 (10 ounce) package baby spinach, coarsely chopped |
1 (14 ounce) can chopped tomatoes (can use italian recipe-ready version) |
grated parmesan cheese (optional) or grated romano cheese (optional) or grated asiago cheese (optional) |
Directions:
1. Heat oil in large saucepan over medium heat.
2. Add garlic and onion, saute 5 minutes.
3. Add broth, water, rosemary and red pepper and bring to a boil.
4. Add ravioli and undrained tomatoes, bring to boil again.
5. Cover, reduce heat and simmer for 5 minutes.
6. Add spinach, and cook another 3 minutes or until ravioli is tender.
7. Serve with grated cheese.
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