Prepare ravioli and begin to boil - 10 minutes
Prepare salad and complete ravioli; serve - 15 minutes
1 tablespoon extra-virgin olive oil
1 1/2 lb frozen fully cooked meatballs
1/2 cup pre-diced onions
1 tablespoon roasted garlic
1 jar tomato basil pasta sauce (24-26 oz)
2 cups water
1 (9-oz) package refrigerated four-cheese ravioli
1. Preheat large saucepan on medium-high 2-3 minutes. Place oil in pan, then add meatballs, onions, and garlic; cook and stir 3-4 minutes until onions begin to brown.
2. Stir in remaining ingredients. Bring to a boil; cook and stir 12-14 minutes until pasta is tender and sauce begins to thicken. Serve.
1/4 cup canned artichoke hearts
1/4 cup roasted red peppers
1 cup grape tomatoes
12 green olives (about 1/4 cup)
1 (10-oz) bag European salad blend
1/2 cup seasoned croutons
1/4 cup Italian salad dressing
-- Dice artichokes and peppers into small, bite-size pieces.
-- Slice tomatoes in half and slice olives, if desired.
1. Place salad blend, artichokes, peppers, tomatoes, and olives in salad bowl; chill until ready to serve.
2. Add croutons and salad dressing; toss and serve.
-- Complete your meal with Parmesan cheese, Italian bread, and Key lime pie for dessert.
-- This meal requires only one pan, making cleanup a snap!