This colorful dinner features Swiss chard and caramelized onion ravioli served over a chunky vegetable medley of mushrooms, Kalamata Olives and sautéed greens in a sweet and savory roasted bell pepper pesto sauce. Finish the dish with crumbled goat cheese for a special zing.
Fill a sauce pan with 2 quarts of water and place and stove top. Season with 1 tablespoon of salt and bring to a boil.
Chop mushrooms, either by slicing or quartering. Slice the Kalamata olives.
Heat a deep sauté pan to medium high with 2 tablespoons of cooking oil. Add the mushrooms. Season with salt pepper and cook 3 to 5 minutes until browned.
When the water comes to a boil add the ravioli and lower the heat to medium so the boiling slows. Cook for 5 to 6 minutes until they reach your desired doneness and the ravioli floats.
Reserve 3 tablespoons of the pasta liquid and strain the ravioli. Set aside in the strainer.
Return the pasta pot to the stove and add the roasted red pepper strips and Kalamata olives along with the 3 tablespoons of reserved pasta water. With the heat still on medium, bring to a simmer.
To Serve, plate the sautéed chard and mushrooms then spoon the ravioli over the top. Finish with the goat cheese if desired. Enjoy!