Every weekend I try and sit down and plan out my meals for the week ahead before I head off to the grocery store. I find I save a lot of money when I only shop for what I am going to cook that week, instead of just going to the store and filling shelves and the refrigerator. When I don’t plan my meals it leads to food going bad, and I absolutely hate wasting food and money. When I’m searching for the perfect meal I generally go for the less ingredients, less time, and less prep involved because during the week I’m not about spending a lot of time cooking. Being a vegetarian it’s pretty easy to have a quick and simple dinner since you don’t have to wait for veggies to cook as long as you do for meat. I found a great ravioli from Sprouts and had to share since it’s quick, simple, and has lots of flavor. As always you can add meat if necessary to make the dish more appealing to carnivores 🙂
Ingredients: (makes 2 servings)
One package of Poncini Mushroom/Vegetarian ravioli (I chose the Sprouts brand)
One jar of Vodka pasta sauce (or any marinara sauce you prefer)
5-6 stalks of Asparagus
1 Yellow squash
1 Green zucchini
Half of a white onion
1 cup of Parmesan cheese for topping
2 tbsp. olive oil
1 tbsp. salt
1 tbsp. pepper
1 tbsp. dried Basil
Cut asparagus into 1 inch pieces
Cut zucchini and squash into 1/2 inch slices
Cut onion into fine slices
Heat up 1 tbsp. olive oil in a non-stick pan at medium heat. Once the pan is hot, throw in all of your veggies you prepped except for the zucchini and sprinkle with salt, pepper, and dried basil. After 6 minutes throw in your zucchini and cook the veggies together for another 4-5 minutes. Overall time for the veggies is 10 minutes.
P.S. If you want to add meat, I would suggest cooking the meat in a separate pan and adding later to the pot when you pour the sauce in.
In the meantime whilst your veggies are cooking, boil your water for the ravioli and put 1 tbsp of olive oil in. The ravioli takes about 3 1/2 minutes to cook but make sure you prepare it according to the package you purchased. Some may vary in time, but it’s usually about 3-4 minutes, super quick and you don’t want to over cook or they will break open and be a mess! Once your ravioli is done, strain the water out and return to the same burner on medium heat, pour in the cooked veggies, and a jar of the vodka sauce (or less if you do not desire as much sauce). Cover and let cook for 2-3 minutes. Spoon out your ravioli and veggies onto the plate and sprinkle with Parmesan cheese. Since I like things a little spicier I sprinkled a little bit of cayenne pepper on top as well 🙂
Viola! You now have yourself a yummy vegetarian ravioli that is both flavorful and hearty.