I found this recipe when I was searching for a pasta dish which, of course, had to be healthier than the norm. When I read the ingredients I knew I had to try it. Sure enough it was delicious, especially with piled shredded parmesan cheese.
Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash:
- Artichoke ravioli (or flavor of your choice), cooked per instructions
- 2 tsp olive oil
- 1/4 red onion, cut into large pieces
- 1 cup of mushrooms, quartered
- 1/2 zucchini, diced
- 1/2 yellow squash, diced
- 1/2 cup of grape tomatoes
- 1 clove of garlic, minced
- 1 cup of baby spinach
- Basil olive oil
- Asiago cheese, shredded
- Fresh basil leaves
Cook the ravioli per instructions (while the vegetables are cooking).
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 basil oil, top with sautéed veggies, then sprinkle on some asiago cheese and fresh basil. Serve immediately. Enjoy.
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