So let get started.
Ingredients
1. 1 teaspoon olive oil,
2. 3 to 4 cloves garlic,
3. minced1 medium white onion or yellow onion, thinly sliced,
4. 1 (14 1/2 ounce) can low sodium beef broth or low sodium chicken broth,
5. 1 cup water,
6. 1 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed,
7. 1/4 teaspoon crushed red pepper (optional),
8. 1 (9 ounce) package refrigerated chicken ravioli or cheese ravioli,
9. 1 (10 ounce) package baby spinach, coarsely chopped,
10. 1 (14 ounce) can no-salt-added stewed tomatoes (can use italian recipe-ready version).
Garnish:grated parmesan cheese or romano cheese or asiago cheese (optional)
Directions
1. Heat oil in large saucepan over medium heat.
2. Add garlic and onion, saute 5 minutes.
3. Add broth, water, rosemary and red pepper and bring to a boil.
4. Add ravioli and undrained tomatoes, bring to boil again.
5. Cover, reduce heat and simmer for 5 minutes.
6. Add spinach, and cook another 3 minutes or until ravioli is tender.
7. Serve with grated cheese.
