Ingredients:
1 tbsp olive oil
1 large leek, thinly sliced
3 cloves garlic, minced
2 14.5 oz cans no salt added stewed tomatoes
1 8 oz. can of tomato sauce
1 tbsp snipped fresh rosemary or 1 teaspoon
dried rosemary, crushed
1/4 tsp crushed red pepper (optional)
1 9oz. package refrigerated chicken filled or cheese filled ravioli
3 cups baby spinach
1 cup shredded mozzarella cheese
1/4 cup grated asiago cheese
fresh rosemary optional
Directions:
1) In an extra large skillet, heat oil over medium heat. Add leek and garlic. Cook for 5 minutes, stirring occasionally. Stir in tomatoes, tomato sauce, rosemary and crushed red pepper. Bring to boiling. Stir in ravioli; reduce heat. Cover and simmer for 10 minutes.
2) Stir in spinach. Cover and cook 3 to 4 minutes more or until ravioli is tender. Top with cheeses. If desired, garnish with rosemary.
Makes 4 (1 1/2 cup) servings
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