Balsamic Spring Veggie Ravioli

Another Kari Kreation.

Ravioli Primavera

Serves 3-4

1 bag frozen cheese ravioli
1 Portabello Mushroom, sliced & cut into 1 inch sections
1 red pepper, sliced and cut into 1 inch pieces
3 Roma Tomatoes, chopped bite size
6 Asparagus spears, cut into 1 inch sections
1-2 cups Arugula (optional)
Whole roasted garlic cloves (optional)
1 Tbs fresh Thyme leaves, chopped (fresh oregano would also work or 1/2 tsp dried thyme)
Chopped Garlic to taste
Olive Oil
Salt & Pepper
1/2 cup balsamic vinegar

Put 1/2 cup balsamic vinegar in a small pan on medium low heat. Get it simmering and then keep an eye on it while you cook the rest of the meal. You want to reduce it by at least 1/2 but be careful it does not dwindle down too fast and burn. When it is reduced (about 15 minutes at a low simmer) remove from heat and set aside.

Start water for cooking the ravioli.

Heat aprox 4 Tbs olive oil in a large frying pan over medium/med high heat. Add at least a tsp chopped garlic, thyme leaves and 1/4 tsp salt. Cook a minute till fragrant, but don't let it burn! Add mushrooms, red peppers & asparagus and cook until they start to soften. (5 -10 minutes) Make sure the heat is high enough that its cooking away most liquid that's being released. Start cooking your frozen ravioli. Add roma tomatoes and roasted garlic cloves, cook for a couple more minutes till they're warm and soft. Remove from heat and stir in Arugula till its wilted. Mix with Ravioli, adding a little more olive oil if needed to coat the raviolis. Drizzle the balsamic vinegar reduction over it and shower with fresh parsley, parmesan and ground pepper.