Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- Artichoke ravioli or flavor of your choice, cooked to al dente per instructions
- 1 tbsp olive oil
- 1 cup of mushrooms quartered
- ¼ red onion cut into large pieces
- ½ zucchini diced
- ½ yellow squash diced
- ½ cup of grape tomatoes
- 1 clove of garlic minced
- 1 cup of baby spinach
Serving:
- Garlic olive oil or basil olive oil
- Asiago cheese shredded
- Fresh basil leaves torn
Instructions
- Cook ravioli to al dente in a large pot of well-salted boiling water per instructions, according to the package instructions. Drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 4-5 minutes or until softened.
- Add the zucchini, squash, and grape tomatoes then cook for 2-3 minutes before adding the spinach and minced garlic.
- Cook for an additional minute while stirring constantly. Remove from heat.
- Layer a serving bowl with a few ravioli, drizzle with garlic oil, top with sautéed veggies, then sprinkle on some asiago cheese and fresh basil.
- Serve immediately. Enjoy.