I made this recipe the other night and it turned out pretty well. I used two green peppers and one onion in place of the frozen stir fry vegetables, and this made for a chunky sauce. I was a bit low on ravioli so I had a lot of extra sauce; I'm saving it for the next time I make pasta. I didn't have rosemary so I substituted some thyme and savory, plus I added some red pepper flakes to spice it up a bit. Overall, a good recipe for using up some veggies and one that I'll make again.
Ravioli with Bell Pepper Sauce
Freezer staples—frozen bell peppers with onions and individually quick-frozen spinach—give a simple tomato-based pasta sauce complexity and a big boost of nutrients.