Thursday, May 9, 2013
Skillet Ravioli Toss
1, 9oz package of small cheese ravioli (I used the kind found in the refrigerator aisle)
2 Tbsp olive oil
8 oz white mushrooms, sliced
1 pint cherry tomatoes, halved
3-4 large handfulls of fresh spinach or kale, coarsly chopped
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup prepared McKay's "Chick'n" Broth
2 Tbsp grated parmesan cheese
1/4 cup chopped fresh Italian parsley
Cook ravioli according to the package directions. Drain and set aside.
Heat olive oil in the skillet. Add mushrooms and cook until slightly softened, about 5 minutes. Add tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2-3 minutes. Add spinach and cook until wilted, about 1-2 minutes.
Return the ravioli to the skillet. Add broth and Parmesan cheese. Bring to a simmer, cook stirring well until heated through. Top with parsley.