Do you remember Semi Homemade with Sandra Lee? It was one of my favorite shows back in the day. I loved how she combined precooked items with fresh ingredients to speed up the cooking process. It's how I learned to cook.

This recipe is totally inspired by Sandra's semi homemade concept. It's a lighter take on the the classic ravioli smothered in marinara. Thanks to store bought ravioli, this meal is also done in under 20 minutes! Lets get to it.

INGREDIETNS:

Chicken Garlic Ravioli - I use this Rana brand

Garlic - 2 minced cloves

Asparagus - 1 lb

Cherry Tomatoes - 1 cup

Mushrooms (sliced) - 1 1/2 cup

Knorr - 1/2 tbsp

Olive Oil - 1 tbsp

Butter - 1/2 tbsp

Salt to taste

Optional:

Italian Seasoning to taste

Red Pepper Flakes to taste

PREP:

Bring water to boil in a stock pot and set aside for ravioli.

Rinse, dry and cut asparagus and tomatoes in halves. If you prefer shorter asparagus pieces, cut into thirds. Set aside.

Heat EVOO in a skillet over medium heat. At this time cook ravioli according to packaging.

Add garlic and sauté for 30 seconds. Add asparagus, sauté for 1 minute.

Add mushrooms, sauté for 2-3 minutes followed by tomatoes. Sauté vegetables for an additional 2-3 minutes (until tender).

Lightly salt vegetables. Drain ravioli and add to the vegetables.

Add Knorr and butter. Lightly season with a pinch of Italian seasoning and add about a tablespoon of pasta water to the pan. Mix combo until butter is completely melted. At this point add a pinch of red pepper flakes if desired. This part is optional but it adds a kick (which I like).

That's it!

As always, this meal is completely customizable and meal prep friendly. Add or subtract vegetables to your liking. Enjoy!

Xx Dee

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