Rustic Ravioli Stew - cooking recipe

Ingredients

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)

Preparation

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