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Stir-Fry Ravioli ala Art

Stir-Fry Ravioli ala Art is a volume 10-05 may 2007 recipe made with Olive Oil, Red Pepper Flakes, Lean Ground Beef, Red Bell Pepper, and Sweet Onion. Serves 12. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 1/4 tsp
• 3 lb
• 1
• 1
• 1
• 2 cup
• 2
• 6 tbsp
• 3 lb
• 8 cup
• 4 cup

Method (preview)

1. 1

   Heat oil and pepper flakes in a large (8-quart) sauce pan over medium- high heat.

2. 2

   Add the beef and cook, breaking it up and moving it around with a large spoon, until browned and cooked through, about 10 minutes.

3. 3

   Move the meat to one side of the pan; add the peppers and onions and saute about 5 minutes, until the vegetables are starting to get tender.

4. 4

   Combine with the ground meat.

5. 5

   Stir in the wine and tomatoes and cook until liquid reduces by about half. Season to taste with garlic salt and pepper.

6. 6

   In a large, non-stick saute pan, heat 2 tablespoons of olive oil.

7. 7

   Add 1 pound of the fresh ravioli and saute, using tongs to move them about the pan, until lightly browned in spots, about 5 minutes.

8. 8

   Season lightly with garlic salt and black pepper.

9. 9

   Empty pan into the meat and vegetable mixture and repeat with remaining ravioli, one pound at a time.

10. 10

    Combine the sauce and ravioli gently.

11. 11

    Just before serving, add spinach and cheese and toss until the greens wilt and the cheese melts.

12. 12

    S(Formatted in MC By): "Art Guyer"

13. 13

    Contributed to the FareShare Gazette by Art; May 10, 2007 www.fareshare.net