Tomato-Cheese Ravioli
Crunchy Garlic Knots
Ingredients
- ½ (8-oz) pkg whole mushrooms, sliced
- ¼ cup chopped onion
- 1 Tbsp olive oil
- ¾ cup water
- 1 (14.5-oz) can diced tomatoes with Italian seasoning
- ½ jar pesto
- ½ (25-oz) pkg frozen cheese ravioli, thawed
- ½ (10-oz) pkg spinach
Instructions
- Cook mushrooms and onion in hot oil in a large, deep skillet over medium-high heat until tender. Stir in water, tomatoes, and pesto; bring to a boil.
- Add ravioli; cover, reduce heat, and simmer 8 minutes until tender. Gradually add spinach, stirring until wilted. Season with salt and pepper to taste.
Side Dish Ingredients
- ½ (7.3-oz) pkg frozen garlic knots
Side Dish Instructions
- Bake bread according to package directions.
Budget Friendly Meal Plan
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