Frank's Recipes! Ravioli with Bell Pepper Sauce

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Ravioli with Bell Pepper Sauce

2 tsp. Olive Oil
2 cloves Garlic, minced
2 tsp. Fresh Rosemary, finely chopped
1 16-oz. Package Frozen Stir-Fry Vegetables (with Bell Peppers and Onions)
1 (14 1/2-oz.) can Diced Tomatoes (undrained)
1 cup Frozen Whole-Leaf Spinach
Salt and Freshly Ground Black Pepper to Taste
24-oz. Fresh or Frozen Cheese Ravioli
Freshly Grated Parmesan Cheese

Serves 6

Bring a large kettle of lightly salted water to simmer in order to prepare the ravioli.

In a separate, non-stick skillet over medium heat, combine garlic and half the fresh rosemary in warmed olive oil and sautT until fragrant, about a minute or two. Add thawed stir-fry vegetables and tomatoes. Bring entire mixture to a simmer, and cook until vegetables are tender, about 5- to 10-minutes.

Stir in thawed spinach and continue to cook for about 2-minutes more. Add remaining teaspoon of fresh rosemary and season with salt and pepper.

Meanwhile, cook ravioli in simmering water until they float (about 5- to 7-minutes). Drain ravioli and toss with sauce. Serve with freshly grated Parmesan cheese on the side. Goes well with a small Caesar salad.