Ravioli with meat loaf and mixed vegetables

Ive been trying to come up with dishes that my 2 year old son would like.  Kids usually like ravioli, so I decided to give it a try.  Lately he has become a very picky eater so I have to get even more creative, as most parents do.  My supermarket has a huge variety of freshly made pastas, so I got a package of fresh ravioli.  As a side dish I had leftover random vegetables that came together into a wonderful side dish along the classic chicken loaf, this was a suprisingly delicious meal. Oh and Leo took a few bites, but mostly played with his food, oh well.....

Ravioli

1 package fresh Ravioli

1 cup marinara sauce

2 cloves crushed garlic

grated paresan cheese

Cook ravioli in boiling water for about 6 minutes.  In a large oven safe skillet, heat up 2 tablespoons olive oil and garlic, add marinara sauce, cook on slow heat covered for a few minutes then add the cooked ravioli, continue cooking on slow heat for another 5 minutes, then top with cheese and place in 350 degree oven for 10-15 minutes

Vegetables

1 cup chopped vegetables, I had the following, but any combination  of vegetables can be used. 

1/2 red pepper

1/2 green pepper

1/2 zuccini

1 cup chopped kale

1 shallot

white wine vingeral

1 tablespoon fresh squeezed lemon

1 tablespoon fig jam ( this adds the sweet layer of flavor that is needed, another jam can probably be substututed)

directions:

Heat 2 tablespoons olive oil, add all vegetables except kale, cook until soft, about 5 minutes, add kale and continue cooking for 3 minutes. Add vinegar, lemon and jam, salt and pepper to taste, mix everything together, cook for another minute.  These vegetables almost have a pickled flavor, I loved them so much I used leftovers the next day in a turkey wrap. Yum.....
chicken loaf recipe may be found on a box of lipton soup mix :O)

Enjoy