Ravioli in Tomato Mushroom Sauce

Name: Ravioli in Tomato Mushroom Sauce
Ingredients: 1 medium onion, chopped; 1 garlic clove, minced; 12 cup reduced-sodium vegetable broth; 3 tomatoes, diced; 2 tablespoons chopped fresh basil; 12 teaspoon salt or 12 teaspoon salt substitute; 14 teaspoon fresh ground pepper; 12 lb mushroom, thin sliced; 2 carrots, thin sliced; 1 12 cups fresh corn; 8 ounces spinach cheese ravioli or 8 ounces spinach ravioli

11 ingredients

15 steps

Ingredients

1 medium onion, chopped
1 garlic clove, minced
12 cup reduced-sodium vegetable broth
3 tomatoes, diced
2 tablespoons chopped fresh basil
12 teaspoon salt or 12 teaspoon salt substitute
14 teaspoon fresh ground pepper
12 lb mushroom, thin sliced
2 carrots, thin sliced
1 12 cups fresh corn
8 ounces spinach cheese ravioli or 8 ounces spinach ravioli

Directions

1

In large skillet combine the first three ingredients.
2

Bring to boil, reduce and simmer until onion is softened about 5 minutes.
3

Stir in the 4 ingredients.
4

Cook, stirring occasionally until thickened slightly about 15 minutes.
5

STir in the next three and cover again.
6

cook until the vegetables are tender about 10 more minutes.
7

Cook ravioli in large pot of water until just tender.
8

Drain well.
9

Add to sauce and toss to combine.
10

Place on serving dishes and serve.
11

Use a variety of mushrooms such as oyster, portobello, cremini and shiitake.
12

You can make the sauce a day ahead and refrigerate.
13

Gently reheat while cooking ravioli.
14

You can use for other sturdy pasta also.
15

For Vegan use the Vegetable Ravioli with no dairy or eggs or meat by products.