Ravioli In Tomato Mushroom Sauce

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/2 cup reduced-sodium vegetable broth
• 3 tomatoes, diced
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt or 1/2 teaspoon salt substitute
• 1/4 teaspoon fresh ground pepper
• 1/2 lb mushroom, thin sliced
• 2 carrots, thin sliced
• 1 1/2 cups fresh corn
• 8 ounces spinach cheese ravioli or 8 ounces spinach ravioli

Recipe

• 1 in large skillet combine the first three ingredients. bring to boil, reduce and simmer until onion is softened about 5 minutes. stir in the 4 ingredients. cook, stirring occasionally until thickened slightly about 15 minutes.
• 2 stir in the next three and cover again. cook until the vegetables are tender about 10 more minutes.
• 3 cook ravioli in large pot of water until just tender. drain well.
• 4 add to sauce and toss to combine. place on serving dishes and serve.
• 5 use a variety of mushrooms such as oyster, portobello, cremini and shiitake. you can make the sauce a day ahead and refrigerate. gently reheat while cooking ravioli. you can use for other sturdy pasta also.
• 6 for vegan use the vegetable ravioli with no dairy or eggs or meat by products.