Rustic Ravioli Stew

                    Ingredients
1. 1 teaspoon olive oil,                               2. 3 to 4 cloves garlic,                                   3.  minced1 medium white onion or yellow onion, thinly sliced,                       4. 1 (14 1/2 ounce) can low sodium beef broth or low sodium chicken broth,       5. 1 cup water,                                           6.1 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed, 7.1/4 teaspoon crushed red pepper (optional),                                                       8. 1 (9 ounce) package refrigerated chicken ravioli or cheese ravioli,             9. 1 (10 ounce) package baby spinach, coarsely chopped,                                  10.1 (14 ounce) can no-salt-added stewed tomatoes (can use italian recipe-ready version).                

Garnish:grated parmesan cheese or romano cheese or asiago cheese (optional)

Directions                                                     1. Heat oil in large saucepan over medium heat.                                               2. Add garlic and onion, saute 5 minutes.                                                       3. Add broth, water, rosemary and red pepper and bring to a boil.                         4. Add ravioli and undrained tomatoes, bring to boil again.                                     5. Cover, reduce heat and simmer for 5 minutes.                                                       6. Add spinach, and cook another 3 minutes or until ravioli is tender.             7. Serve with grated cheese.