Rustic Ravioli Stew

Here's an easy, comfort stew perfect for a cold winter night. Add a whole grain roll to complete the meal.

• Ready In: 24 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 3 -4  cloves garlic, minced
• 1  medium  white onions or 1  medium yellow onion, thinly sliced
• 1 (14 1/2ounce) can low sodium beef broth or 1 (14 1/2ounce) can low sodium chicken broth
• 1  cup water
• 1  teaspoon  chopped fresh rosemary
• 1  teaspoon dried rosemary, crushed
• 1⁄4 teaspoon crushed red pepper flakes (optional)
• 1 (9 ounce) package  refrigerated  cheese ravioli or 1 (9 ounce) package  refrigerated  chicken ravioli
• 1 (10 ounce) package  Baby Spinach, coarsely chopped
• 1 (14 ounce) can chopped tomatoes (can use italian recipe-ready version)
•  grated parmesan cheese (optional) or   grated romano cheese (optional) or   grated 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.