After a long day at work, I made a pit stop by the market to pick up a few items for dinner. I had no idea what I was going to make but I knew it had to be quick and delicious. I grabbed some grape tomatoes, ravioli, pasta sauce, pesto and a loaf of Ciabatta bread. I decided to be a bit creative and throw them in a pot along with a few other ingredients I already had in the fridge.

#mushroom ravioli
This fridge cleaning recipe is so good and a snap to make. Whether you are a Vegetarian or not, you will serve this dish to all your friends and family. I live in a house with carnivores and they want to know “where’s the meat” and they even chowed down on this one. I will admit, Donald threw a few chicken wings in the oven, just in case he needed a meat fix.

Enjoy,

MJ
#mushroom Ravioli#mushroom Ravioli#mushroom Ravioli#mushroom Ravioli#mushroom Ravioli#garlic pesto bread

Ingredients:

1 small onion diced
1 small bell pepper diced
3 cloves garlic chopped
1 cup grape tomatoes cut in half length wise
1 bundle asparagus trimmed and cut diagonally
2-9oz.pkg. Ravioli (I used mushroom, garlic and cheese)
12 oz. pasta sauce
Salt and fresh cracked pepper to taste
2 tbs. Olive oil
1 tbs. Pesto

Directions:

In a large sauce pan, heat olive oil. Add onions and bell peppers. Sauté until tender. Add garlic, tomatoes, and asparagus to the onions. Sauté until almost tender. Add pasta sauce and pesto, combine, cover and simmer while you prepare the pasta. Bring a pot of water to a boil, add salt then pasta. Cook 8-10 minutes but do not overcook. Drain then add to the sauce. Gently fold the pasta into the sauce. Sauté for 3 minutes then transfer to a serving dish. Add freshly grated cheese (I used Gouda but Parmesan or any cheese is fine).

Slice bread, butter and spread pesto. Toast on broil until lightly golden brown.


signature