Rustic Ravioli Stew

• 1 teaspoon olive oil
• 3 -4 cloves garlic, minced
• 1 medium white onions or 1 medium yellow onion, thinly sliced
• 1 (14 1/2 ounce) can low sodium beef broth or (14 1/2 ounce) can low sodium chicken broth
• 1 cup water
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 (9 ounce) package refrigerated cheese ravioli or (9 ounce) package refrigerated chicken ravioli
• 1 (10 ounce) package Baby Spinach, coarsely chopped
• 1 (14 ounce) can chopped tomatoes (can use italian recipe-ready version)
• grated romano cheese (optional) or grated asiago cheese (optional)

1. Heat oil in large saucepan over medium heat.
2. Add garlic and onion, saute 5 minutes.
3. Add broth, water, rosemary and red pepper and bring to a boil.
4. Add ravioli and undrained tomatoes, bring to boil again.
5. Cover, reduce heat and simmer for 5 minutes.
6. Add spinach, and cook another 3 minutes or until ravioli is tender.
7. Serve with grated cheese.

olive oil, white onions, beef broth, water, rosemary, rosemary, red pepper, chicken ravioli, tomatoes, romano cheese

Taken from www.food.com/recipe/rustic-ravioli-stew-17472 (may not work)