Thursday, August 27, 2009

it's not just ravioli...

Veggie Ravioli:

I've made this dish twice and it's really good, and easy! There isn't an exact recipe so i'll just explain the steps and it can be varied to your liking. The first time I made it I didn't add the zucchini or squash but I had some I needed to use up so I added it this time. You can really add or take away any of the veggies.

1/4 of an onion, chopped
1-2 garlic cloves chopped
handful of baby carrots sliced (or 1 large carrot sliced)
1-2 celery stalks sliced
1 medium zucchini sliced then quartered
1 medium yellow squash sliced then quartered
sliced mushrooms
1 can pasta sauce or 1 can diced tomatoes and 1 and 1 can tomato paste
1 package Buitoni Whole Wheat Four Cheese Ravioli
freshly grated parmesan cheese

Cut up all veggies. Heat pan to medium, saute onion and garlic in coconut oil* (or olive oil). As onion and garlic starts to cook down a little add carrots and celery, saute a few minutes, add zucchini, squash and mushrooms. Saute until veggies are mostly cooked through. If they start to stick to the pan go ahead and add tomatoe sauce(s). Season with italian seasoning or whatever herbs you have (basil, oregano, parsley, etc) Add salt and pepper to taste. Add a dash of sugar to the sauce, this gives it a nice sweet flavor. While sauce continues to heat, in a separate pan bring water to a boil. Cook ravioli according to directions. Add cooked ravioli to sauce and serve with freshly grated parmesan on top. Enjoy!

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