This recipe is the perfect way to use up the summer vegetables you have on hand. I picked up some delicious artichoke ravioli and tossed them with basil olive oil and sautéed mushrooms, onion, zucchini, yellow squash, grape tomatoes, and garlic. I topped the dish with shredded asiago cheese and fresh basil leaves. This was a delightful dinner that was so delicious! My kids thought it was just okay but my husband and I both LOVED it!Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash: Recipe and photos by For the Love of Cooking.net
- Artichoke ravioli (or flavor of your choice), cooked per instructions
- 2 tsp olive oil
- 1/4 red onion, cut into large pieces
- 1 cup of mushrooms, quartered
- 1/2 zucchini, diced
- 1/2 yellow squash, diced
- 1/2 cup of grape tomatoes
- 1 clove of garlic, minced
- 1 cup of baby spinach
- Basil olive oil
- Asiago cheese, shredded
- Fresh basil leaves
Cook the ravioli per instructions (while the vegetables are cooking).
Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 4-5 minutes or until softened. Add the zucchini, squash, and grape tomatoes then cook for 2-3 minutes before adding the spinach and minced garlic. Cook for an additional minute while stirring constantly. Remove from heat.
Layer a serving bowl with a few ravioli, drizzle with basil oil, top with sautéed veggies, then sprinkle on some asiago cheese and fresh basil. Serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking