Monday, November 8, 2010

Ravioli Stew

Michelle H.

1 tbsp. Olive oil
3 medium carrots, chopped (or 15 or so baby carrots)
2 medium ribs celery, chopped
1 onion, chopped
28 oz. Jar spaghetti sauce
1 can (14 ½ oz.) chicken broth
1 c. water
1 pkg. (12-20 oz.) fresh or frozen ravioli, cooked and drained (I used the 20 oz. size)

In 6 qt. Sauce pot, heat oil over medium-high heat and cook carrots, celery and onion, stirring occasionally, 8 minutes or until golden. Stir in spaghetti sauce, broth, and water. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes. Just before serving stir in hot ravioli and season if desired with salt and pepper. Garnish, if desired, with fresh basil. Make 6 generous servings.

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