Tomato-Cheese Ravioli
Tossed Green Salad
Ingredients
- 1 (8-oz) pkg whole mushrooms, sliced
- ¾ cup chopped onion
- 3 cloves garlic, minced
- 3 Tbsp olive oil
- 1½ cups water
- 1 (14.5-oz) can diced tomatoes with Italian seasoning
- 1 (6.3-oz) jar pesto
- 1 (25-oz) pkg frozen cheese ravioli, thawed
- ½ (16-oz) pkg spinach
Instructions
- Cook mushrooms, onion, and garlic in hot oil in a large skillet over medium heat until tender. Stir in water, tomatoes, and pesto; cook 5 minutes.
- Add ravioli; cover and cook 10 minutes or until tender. Gradually add spinach, stirring until wilted. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (12-oz) pkg salad mix
- 2 Roma tomatoes, chopped
- ¾ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients just before serving.
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