|
1. Add 1 ½ teaspoons salt into a large boiling pot of water.
2. Cook the ravioli according to the package.
3. Heat oil in a large nonstick skillet over medium heat.
4. Add garlic and 1 teaspoon rosemary.
5. Cook for approximately 1 minute until fragrant stirring constantly.
6. Add the stir-fry vegetables and tomatoes.
7. Bring to a simmer.
8. Cook for about 5 to 10 minutes or until the vegetables are tender.
9. Stir in spinach and cook for 2 minutes or until tender.
10. Add the remaining 1 teaspoon rosemary.
11. Season with fresh cracked black pepper.
12. Meanwhile, cook ravioli in the boiling water got 5 to 7 minutes or until they float.
13. Drain in a colander.
14. Transfer to a large bowl.
15. Toss with the sauce.
16. Serve with Parmesan.
|
