Meatless Friday: Veggie and Mushroom Ravioli

Amanda Lawrence shares an easy ravioli recipe, perfect for busy back-to-school season.

Green Pepper, Onion, and Mushroom Ravioli with Toasted Breadcrumbs

This recipe serves two but can be doubled to feed more.

INGREDIENTS:

Olive oil
1 green pepper
1 yellow onion
1 package of refrigerated mushroom ravioli (we like Rana brand)
2 garlic cloves
8 to 10 ounces of your favorite veggie-friendly pasta or Alfredo sauce
Breadcrumbs
Italian seasonings
Salt and pepper to taste

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DIRECTIONS:

Bring a medium-sized pot of water to boil. Prepare other ingredients.

Wash fresh produce. Peel and halve the onion. Slice it into thin strips.

Core the green pepper, remove its seeds and white innards, and slice into strips.

Dice garlic.

Pour olive oil into a large pan, and cook over medium heat until oil is hot. Add peppers and onions, stirring every so often until softened, about five to seven minutes. Sprinkle with Italian seasonings and salt and pepper. Add garlic until fragrant. Cook until vegetables are tender, occasionally stirring, about four to five minutes.

Add ravioli to boiling water—cook for about three to five minutes.

Drain, return to the pot, and add vegetables. Gently toss to combine, then cover and set aside.

Heat olive oil over medium heat in the pan used to sauté vegetables. Add breadcrumbs; frequently stir until browned.

Combine finished ravioli with your favorite pasta or Alfredo sauce, lightly toss together and bring to a simmer. Remove from heat. Serve garnished with toasted breadcrumbs to taste.

Enjoy!