Rheannon’s Vegetable Ravioli
Rheannon’s note: I’m sure you can also substitute dried parsley and garlic for fresh.
-4 cups frozen cheese ravioli
-1 16oz package frozen italian vegetables,thawed
-1/4 cup olive oil
-2 garlic cloves minced or 2 teaspoons canned minced garlic, or 1 teaspoon garlic powder
-1/4 cup vegetable broth
-2 tablespoons minced fresh parsley, jar parsley would probably work
-1/4 teaspoon salt
-1/4 teaspoon pepper
Prepare ravioli as directed on package. In a skillet saute vegetables in oil for 3 minutes. Add garlic and saute for one minute. Stir in broth and simmer for 2 minutes. Stir in parsley, salt, and pepper and cook until veggies are tender (about 2 minutes). Drain the ravioli. Combine ravioli and vegetables, toss to mix. Top with parmesan cheese if desired.