When I was a kid, between my mother and my grandmother they showed me the world every time they were doing lunch and dinner. Eating was an adventure.... those were the good all da for mey. Now is my turn to do the same with my daughters.
To prepare this simple in yet delicious dish the first step is to order this Gluten Free Spinach and Ricotta Ravioli from us. It's very easy, click on the link and it would take you to my website and soon you can have them delivered to your door in a thermal package/box with plenty of dry ice.
Now let's talk about the sauce. My wife always gets Organic vegetables from a local store ( we have to be aware about pesticides and all kind of poisonous stuff that now days is founded in our food ) Just in case we clean and we cut them in half.
In this case I used Cherry Heirloom Tomatoes, Broccoli, Red Bell Peppers, Garlic, Mushrooms, Yellow Onions, Extra Virgin Olive Oil, White Wine ( do not get scare about the alcohol if you are going to feed your kids, the alcohol gets evaporated when cooked )Sea Salt and Fresh ground Pepper.
If you are still thinking about the white wine replace it with Vegetable broth, Chicken broth or plain old water ( we may need a little bit of any kind of liquid to soothe the vegetables )
With all that being said, lets get to work. Let's put a cooking pot with 3/4 of water, a pinch of Sea Salt and 1 table spoon of Extra Virgin Olive Oil in the back burner to boil.You don't want to have the boiling water near the edge. In the other burner we need the cooking pan heating up and once is hot put about 4 TB spoons of Extra Virgin Olive Oil and the first item to go in is the Garlic, then the Onions and later all the rest of the vegetables. When they are looking soft add 1/2 cup of the liquid ( White Wine or broth or water ) and let them cook for 1 or 2 minutes. When you see the reduction of the liquid, turn off the heat and simmer until the Gluten Free Raviolis are ready.
Now put the raviolis in the boiling water and wait until the float. Times vary, depending on the heat of your burner or the amount of water being boiled. The big secret here is..... wait until all the raviolis are floating. If you like your pasta AL Dente, as soon as they float you take them out and drain it. But if you like your pasta more soft let them float for 1 or 2 minutes. Now drain the pasta and put it in the sauce pan. Turn up the heat and sauté the pasta in the sauce. Once all the ravioli are washed in the sauce your preparation should look like the one in the picture. Serve and enjoy it.
One last piece of advice. If your sauce is kind of dry for the waiting you can put a little bit of water from the boiled pasta.