Guest Recipe Post: Rheannon’s Vegetable Ravioli

22 Sep

For a printable version of this recipe and complete ingredients listing, click here.

To visit Rheannon’s website, click here.

To visit Rheannon’s Pampered Chef Page, click here.

This quick meal can be made substituting different pastas, veggies, or whatever is available at your local discount store.

This quick meal can be made substituting different pastas, veggies, or whatever is available at your local discount store.

I was thrilled this week when one of my oldest and dearest girlfriends, Rheannon, agreed to do a guest recipe post for the Red Kitchen! Rheannon is a great cook, and as a Pampered Chef dealer, also knows how to make even the simplest recipes really look like a million bucks with a little presentation flair. If you don’t believe me, go look at some of the stuff she’s been baking and blogging about on her own site!

That said, I received a message from Rheannon a couple of weeks ago after some Internet discussion about my pregnancy and the merits of certain questionable dietary staples. Her message began:

“Dear Grace…I’m very concerned for your fetus eating Whoppers and SPAM so here is my recipe…”

And so, I give you a Rheannon-signature delicious creation, which I know you’ll want to try right away:

Vegetable Ravioli

Rheannon’s note: I’m sure you can also substitute dried parsley and garlic for fresh.

This and a few items from your spice cabinet are all you need!

This and a few items from your spice cabinet are all you need!

Prepare 4 cups of frozen cheese ravioli (or other pasta) as directed on package. Thaw a 16-ounce package of frozen Italian vegetables and saute in a skillet with 1/4 cup olive oil for about three minutes.

Who needs sauce when this "primavera" version looks so colorful and delicious?

Who needs sauce when this "primavera" version looks so colorful and delicious?

Add garlic (2 cloves, 2 teaspoons canned minced garlic, or 1 teaspoon garlic powder) and saute for another minute. Stir in 1/4 cup vegetable broth and simmer for 2 more minutes.

Stir in 2 tablespoons minced fresh parsley (or equivalent dried/jarred varieties), 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until veggies are tender (about 2 minutes).

Drain the ravioli. Combine ravioli and vegetables; toss to mix. Top with Parmesan cheese if desired.

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