Ingredients:
1 teaspoon olive oil
3 -4 cloves garlic, minced
1 medium white onions or 1 medium yellow onions, thinly sliced
1 (14 1/2 ounce) cans low sodium beef broth or 1 (14 1/2 ounce) cans low sodium chicken broth
1 cup water
1 teaspoon chopped fresh rosemary
1 teaspoon dried rosemary, crushed
1/4 teaspoon crushed red pepper flakes (optional)
1 (9 ounce) packages refrigerated cheese ravioli or 1 (9 ounce) packages refrigerated chicken ravioli
1 (10 ounce) packages baby spinach, coarsely chopped
1 (14 ounce) cans chopped tomatoes ( can use italian recipe-ready version)
grated parmesan cheese (optional) or grated romano cheese (optional) or grated asiago cheese (optional)
Directions:
Heat oil in large saucepan over medium heat.
Add garlic and onion, saute 5 minutes.
Add broth, water, rosemary and red pepper and bring to a boil.
Add ravioli and undrained tomatoes, bring to boil again.
Cover, reduce heat and simmer for 5 minutes.
Add spinach, and cook another 3 minutes or until ravioli is tender.
Serve with grated cheese.
Servings: 4
Time preparation: 7 min.
Time total: 24 min.