Monday, May 24, 2010


Here's another recipe from the back of a pasta package. Thank goodness. If it weren't for these recipes, Mike would only ever be eating pasta paired with canned spaghetti sauce.

Veggie Sauce with Chicken Mozzarella Ravioli
Makes 4 servings

17 oz (1 package) chicken mozzarella ravioli
1/2 zucchini, chopped
1 yellow pepper, chopped
1/2 eggplant, chopped
1/2 onion, chopped
3 cloves garlic, minced
1 can tomatoes, chopped
1/2 cup olive oil
1/2 tsp salt
Parmesan cheese
Prepare pasta as directed. While pasta cooks, prepare sauce.

Saute onions and garlic in 1/4 cup olive oil and set aside. 

Cook yellow pepper, zucchini, and eggplant in 1/4 cup olive oil until tender.  Add can of tomatoes (use about 1/2 of the tomato liquid in the can), salt, onions and garlic.  Let simmer for a few minutes.   

Add cooked ravioli.

Serve with parmesan cheese sprinkled over top. 

Note:  Pairs well with pinot gris.  This is a great meal to get rid of any veggies laying around in the fridge.

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