This was the first recipe I tried from my new cookbook and it was a hit all around.
It was easy to make. My husband said “this is good” right away. My picky 3-year old actually ate the ravioli and declared that she loved salad because it had grapes in it. My 13-month old chowed down the little pieces I cut up for him. And there were leftovers!
I plan to reveal this wonderful cookbook next week in a review after trying one more recipe. I think you’re going to like love it as much as I do.
Prep and cook time:25 minutes
-family size package of cheese ravioli (20 ounces)
-package baby spinach (6-9 ounces)
-1 tablespoon olive oil
-1/2 yellow onion, finely diced
-1 teaspoon minced garlic (1-2 cloves)
-5 sun-dried tomatoes, marinated or dry, chopped
-1/4 to 1/2 crushed red pepper flakes, to taste (optional)
-1 1/2 cups red pasta sauce
In a large heavy skillet, heat the oil over medium heat. Add the onions and saute them for about 4 minutes until they are softened. Add the garlic, sun-dried tomatoes, and crushed red pepper flakes (optional) and saute them with the onions for about 1 minute. Add the pasta sauce and bring it to a low boil. Reduce the heat, if necessary, and simmer the sauce, stirring occasionally, until the ravioli and spinach are cooked and drained.
Combine the ravioli and spinach with the sauce, and serve it immediately.
Side dish suggestion:In a large bowl, combine 6-8 cups lettuce (1 small head), 1 cup purple seedless grapes, halved, 1/4 cup chopped walnuts, 2 tablespoons crumbled Gorgonzola cheese and 2-4 tablespoons vinaigrette dressing or other dressing of your choice (we skipped the Gorgonzola and used Trader Joes Cranberry, Walnut and Gorgonzola Salad Dressing).