Monday Recipe - Off the Cuff Cooking

So I didn't have much time this weekend to cook. Normally, I'll take my Sunday to cook for leftovers for the week, or for the freezer. But this Sunday was pretty busy. So I figured I'd just eat out of the freezer for this week. Then at Whole Foods, the veggies were calling me. So I threw together a two-meal veggies and ravioli dish. I think that the recipe might need a little tweaking, and I might get ravioli with a different kind of cheese next time (the goat cheese was a little too...creamy, I guess). But it was pretty good for having thrown it together off the cuff.

Veggie-Topped Ravioli
12 walnut goat cheese ravioli (or whatever kind speaks to you)
1 head of broccoli, broken into bite-sized pieces
2 small onions, cut into rounds and then halved
12-15 baby portobello mushrooms, broken into pieces
1/2-1T butter (optional)
a short pour of white wine (just enough to keep it moist and add flavor)
garlic olive oil
salt and pepper to taste
red pepper flakes to taste

Sautee the onions in garlic oil until translucent and slightly browned. Add the mushrooms, wine, and butter until the mushrooms are cooked down. Add the broccoli and spices and cook until broccoli is bright green and hot (but not mushy).

In the meantime, bring water to boil and cook the ravioli (about 3-4 minutes). Don't overcook, as the ravioli may fall apart.

Serve ravioli topped with veggies.