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

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.

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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