Recipe for Ravioli sauteed with spinach and topped with crumbled goats cheese

Ingredients
1 pk. frozen Ravioli (400-500g) + salt for water
1 tbsp. Olive Oil
2-3 cups Fresh Spinach
Pinch of Salt and Black Pepper
1/8 tsp. Garlic powder
1/2 tsp. Dry Parsley
1/2 tsp. Lemon juice (optional)
Goats cheese (up to you how much you’d like to add)

How to
Boil water, and add a generous pinch of salt. Add Frozen Ravioli. When the pasta floats, it is done.

Heat olive oil in a medium sized pan and add fresh spinach – if frozen, defrost and squeeze the water out as much as possible. Carefully, add spinach to the oil and saute for a couple of minutes on a medium high heat. Season with salt, and pepper. Just a pinch.

Drain the ravioli, and add to sauteed spinach for a couple of seconds on a medium high heat, just to coat them with oil. Squeeze just a bit of lemon juice over if you want a fresh citrus flavor, but it is not necessary.

Sprinkle with Dry parsley or even Italian herbs.

When you plate it, add crumbled goat cheese.

Notes:
You may use other vegetables, just make sure to cook them enough. Spinach cooks really fast.

The Ravioli that I used are beef – you may use any that you have or like.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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