Ravioli with Buttered Vegetables

I talked in my earlier post about incorporating celery in a sneaky manner... I add it to soups typically and I have a friend who even adds it to sambar. Cooking the celery or sauteeing helps mellow the strong flavour of celery and the fibrous texture as well. This pasta dish is another great way to incorporate celery... It gives a lovely savoury flavour and the tiny bits of vegetables add a delightful texture to the otherwise smooth, chewy ravioli.  If celery is still not your thing, you can reduce the amount to a tbsp or two and use a few pinches of celery salt as a substitute.

Make sure that the ravioli is good... I use a frozen one (Centano is the brand name) and prefer the cheese filled ones since I am adding a fair bit of veggies with it, but you can also use one that has spinach and cheese or mushroom fillings.  Like all pasta dishes, I like how easily this comes together and tastes yummy.

RAVIOLI with BUTTERED VEGETABLES

Ingredients:   (Makes enough for  6-7 servings)

Cheese Ravioli - 2 packs - total 22 oz (frozen, any kind of filling you like)
Celery - 3 stalks, finely chopped
Red/Green Bell pepper - half, finely chopped
Carrot - 1 large, finely chopped
Garlic - 3 to 4 cloves, minced
Butter - 1 tbsp
Olive oil - half tbsp
Dried Oregano - a few pinches (optional)
Red Pepper flakes - half tsp (or to taste)
Parmesan cheese - 1 to 2 tbsp grated (optional)
Salt & Pepper to taste

Method:1) Cook the ravioli in lots of boiling water with salt until al dente (follow package directions).

2) Meanwhile chop the veggies into tiny pieces.

3) Heat a wide pan with butter & olive oil and add the minced garlic & red pepper flakes.

4) Next add the veggies and saute for several minutes with some salt  & dried oregano until the veggies soften but are crisp tender.

5) Add the cooked and drained ravioli with this vegetable mixture and allow to cook for 5-7 minutes more, tossing them around gently. Grind some black pepper onto the mixture.  

6) Finally, sprinkle parmesan cheese and remove from the stove.