Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash
Ingredients
Artichoke ravioli (or flavor of your choice), cooked per instructions
2 tsp olive oil
1/4 red onion, cut into large pieces
1 cup of mushrooms, quartered
1/2 zucchini, diced
1/2 yellow squash, diced
1/2 cup of grape tomatoes
1 clove of garlic, minced
1 cup of baby spinach
Basil olive oil
Asiago cheese, shredded
Fresh basil leaves
Instructions
Cook the ravioli per instructions (while the vegetables are cooking).
Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 4-5 minutes or until softened. Add the zucchini, squash, and grape tomatoes then cook for 2-3 minutes before adding the spinach and minced garlic. Cook for an additional minute while stirring constantly. Remove from heat.
Layer a serving bowl with a few ravioli, drizzle with basil oil, top with sauteed veggies, then sprinkle on some asiago cheese and fresh basil. Serve immediately.
Enjoy.