Description
Mushroom Ravioli covered in delicious Alfredo sauce with a unique combination of vegetables. Great as a filling lunch or an entree. Quick and easy to make.
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 2 cloves Garlic
- 1 Large Red Onion
- 1 Beefsteak Tomato
- 12 ounces, weight Broccoli
- 6 ounces, weight Sweet Green Peas
- 12 Mushroom Ravioli
- 1 teaspoon Italian Seasoning
- ½ teaspoons Red Cayenne Pepper
- 5 ounces, weight Baby Spinach
- 1 jar (about 16 Oz. Size) Alfredo Sauce
- 1 dash Sriracha
Preparation
Boil 6 quarts of water in a medium size pot. In a large pan, add olive oil. Chop garlic and onions, add to pan and turn heat to medium. Chop tomato into small pieces and add to pan. Stir so onions and garlic don’t burn. Chop broccoli into small florets and cuts, add to pan along with the peas. Meanwhile, add ravioli to pot when water is boiling.
Sprinkle italian seasoning and red pepper over vegetables and stir. Top with baby spinach, turn heat to medium-low and cover. I like to use baby spinach rather than regular spinach because it reduces the dry feeling you usually get in your mouth after eating spinach. When spinach is cooked (about 3 minutes), uncover, add Alfredo sauce and Sriracha, and stir. Let simmer until sauce is bubbling.
Place ravioli on a plate and cover with the sauce and vegetable mixture. Enjoy!
