Ravioli A La Veg

Ravioli A La Veg



Prep Time: 25 Min

Cook Time: 25 Min

​ 

1. Get a large pot of cold water on the stove on medium high heat. Once boiled. season liberally with sea salt and cover until ready.

 

1. Start heating the EVOO on medium heat. Add the onions and season with sea salt and pepper. Sauté 4 minutes and stir in the garlic and red pepper flakes. Sauté another 2 minutes stirring occasionally.

 

1. Add the mushrooms, dried basil, fresh thyme, and Italian seasoning. Stir and continue cooking 3 minutes covered.

 

1. Add the zucchini, tomatoes, and a good pinch of sea salt. Cover and continue cooking 5 minutes stirring occasionally.

 

1. Stir in the fresh spinach, vegeta, and fresh / squeezey basil. Cover and reduce heat to medium low.

 

1. Add the ravioli to the boiling, salted water. Stir to break the noodles up. Boil approximately 4 – 5 minutes or until tender.

 

1. Strain the ravioli directly in to the pan of vegetables. Fold the ravioli in to the cooked down vegetable “sauce” until everything is evenly distributed.

 

1. Plate the ravioli and crumble feta over each serving. Sprinkle with fresh parsley and ENJOY!

                   Grocery List

• 450 g Fresh Ravioli (I used Spinach & Ricotta)
• 1/3 C EVOO
• 1 Yellow Onion, diced
• 2 cloves Garlic, minced
• 1 Pint Medley Tomatoes, quartered (smaller if tomatoes are larger)
• ½ C Button Mushrooms, chopped
• 1 Zucchini, halved lengthwise and sliced
• 3 C Fresh Spinach
• 1 ½ Tsp. Red Pepper Flakes
• ½ Tsp. Fresh Thyme
• 1 Tsp. Squeezey Basil or 2 Tsp. Fresh Basil, chopped
• 1 Tsp. Dried Italian Seasoning
• 1 Tsp. Dried Parsley
• ½ Tsp. Dried Basil
• ¾ Tsp. Vegeta Seasoning
• ¼ C Feta Cheese, crumbled
• Sea Salt / Pepper
• Fresh Parsley, chopped - Garnish