Ingredients
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1 teaspoon olive oil
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3 -4 cloves garlic, minced
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1 (14 1/2 ounce) can low sodium beef broth or 1 (14 1/2 ounce) can low sodium chicken broth
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1 cup water
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1 teaspoon chopped fresh rosemary
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1 teaspoon dried rosemary, crushed
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1/4 teaspoon crushed red pepper flakes
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1 (9 ounce) package refrigerated cheese ravioli or 1 (9 ounce) package refrigerated chicken ravioli
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1 (10 ounce) package Baby Spinach, coarsely chopped
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1 (14 ounce) can chopped tomatoes (can use italian recipe-ready version)
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grated romano cheese or grated asiago cheese
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1 medium white onions or 1 medium yellow onion, thinly sliced
Instructions
- Heat oil in large saucepan over medium heat.
- Add garlic and onion, saute 5 minutes.
- Add broth, water, rosemary and red pepper and bring to a boil.
- Add ravioli and undrained tomatoes, bring to boil again.
- Cover, reduce heat and simmer for 5 minutes.
- Add spinach, and cook another 3 minutes or until ravioli is tender.
- Serve with grated cheese.