Skillet Ravioli Toss

Ingredients:

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

Directions:

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.  

Recipe adapted from: http://www.foodnetwork.com/recipes/food-network-kitchens/skillet-chicken-and-ravioli-recipe/index.html