Hidden Veggie Ravioli
Flynn man might start school for the first time this fall (depending on how things go with the new babe), so I have been trying to think ahead about how I will manage a back to school schedule. I don’t know about you, but dinnertime is the craziest time around our household. I am always trying to figure out easy and quick recipes that are also healthy, and one thing I often forget about is frozen pasta. It can be so simple to prepare, and pasta is something both of my kiddos will actually eat. I came up with a delicious hidden veggie pasta sauce that I wanted to share. Not only is it packed with vegetables, it includes five superfoods: carrots, sweet potatoes, mushrooms, tomatoes, and garlic. And the best part is, my kiddos have no idea. My favorite way to serve it is with ravioli. I recently tried Rosina® Celentano® Mini Rounds Cheese Ravioli , and the verdict is in: so good! Even my picky eaters love it. My Hidden Veggie Ravioli recipe is vegetarian, but the Rosina® Celentano® brand frozen fresh pastas are protein packed. So you don’t have to worry about adding meat to the sauce.
So do you want to hear what is next level about this recipe? The sauce is done in the slow cooker. Yep, you can throw everything in the crockpot in the morning, and it will be ready to serve in the afternoon. Bonus: your house will smell delicious when you walk in the door after picking up the kiddos from school.
This recipe is really as simple to make as I mentioned.
Start by adding all of the ingredients for the sauce into the slow cooker: carrots, onion, red bell peppers, sweet potato, mushrooms, tomatoes, garlic, oregano, and basil.
Cook on high for four hours or low for six hours. Allow the sauce to cool slightly, and then remove the oregano sprigs and basil.
Using a handheld blender, blend the sauce until it is smooth. Season the sauce with salt and pepper.
Next, cook the Mini Rounds Cheese Ravioli according to the package instructions. Serve the sauce over the ravioli and sprinkle with parmesan. Garnish with fresh basil. This recipe makes a lot of sauce, so you can refrigerate or freeze the extra sauce to serve all week or month.
If your little ones will tolerate it, you can add even more veggies to the sauce. Spinach works great. Also feel free to sub other vegetables like zucchini, celery, butternut squash, and/or pumpkin. And to get you even more excited about this recipe, I made a little video for you!
Watch my Video on How to Make Cheese Ravioli with Hidden Veggie Pasta Sauce
I hope you like the video! To watch more of my videos, please subscribe to my YouTube channel below!
Cheese Ravioli with Hidden Veggie Pasta Sauce
Prep Time: 30 minutes
Cook Time: 4-6 hours in the slow cooker
Serves: 4
Ingredients:
3 carrots, sliced
1/2 white onion, chopped
1 red bell pepper, chopped
1 sweet potato, peeled and chopped
8 ounces white mushrooms, sliced
2 28 ounce cans of San Marzano peeled tomatoes
3 cloves garlic, diced,
5 sprigs oregano,
handful basil leaves
salt and pepper to taste
24 ounce bag of Rosina® Celentano® Mini Rounds Cheese Ravioli
parmesan for serving
Directions:
Add the ingredients for the sauce into the slow cooker: carrots, onion, red bell peppers, sweet potato, mushrooms, tomatoes, garlic, oregano, and basil. Cook on high for four hours or low for six hours. Allow the sauce to cool slightly, and then remove the oregano sprigs and basil. Using a handheld blender, blend the sauce until it is smooth. Season the sauce with salt and pepper.
Next, cook the Rosina® Celentano® Mini Rounds Cheese Ravioli according to the package instructions. Serve the sauce over the ravioli and sprinkle with parmesan. Garnish with fresh basil. Refrigerate or freeze the extra sauce to serve later.
I hope you are as pleased with this recipe as I am. Please let me know your thoughts in the comments below. Any other veggies you might include? Do you totally forget about frozen pasta too?
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Thank you Celentano® Pasta for sponsoring this post.
