Filed under: Food and Recipes, Main Dishes | Tags: giada de laurentiis, pasta, ravioli, spinach, sun dried tomatoes
It’s probably safe to say that you still have family lingering around at your houses, or that you’re expecting those quick after-Thanksgiving quick get-togethers with loved ones and friends. It’s one reason that I love the holidays so much. Life feels lived to the fullest with free flowing merriment, laughter, and love.
For those times, I have the perfect dish (WARNING: this is not Weight Watchers friendly. I repeat, NOT Weight Watchers friendly).
Not long ago, I was watching an episode of Giada at Home, and watched her whip together a dish with store bought ravioli and a sauce out of tomatoes, arugula, and pancetta. I didn’t think much of it at the time, but it came to my mind late Saturday evening. I was doing some last minute shopping for our Thanksgiving dinner, was planning to go home and start prepping foods, and was trying hard to think of something nice to make for myself for dinner. That’s when I came across the Buitoni ravioli and immediately thought of this dish.
It’s as simple as boiling pasta and a quick saute of greens. I bought a chicken and ricotta ravioli, so I skipped the pancetta. If you use cheese ravioli, feel free to saute a little bacon into the mix. That would be lovely as well. I used spinach instead of arugula. I also substituted sun dried tomatoes for a little sweetness, and added a touch of cream and some parmesean cheese to make the meal feel slightly more luxurious. You could totally skip this part if you are watching your waistline. It was so good, I helped myself to seconds. I dare you not to.
Ravioli with Spinach, Sun Dried Tomatoes, and Cream
Loosely adapted from Giada’s Ravioli with Arugula, Tomatoes, and Pancetta
Serves 2, or 1 hungry person that’s been cooking all day
1 package Buitoni roasted chicken and ricotta ravioli
1/2 package frozen cut leaf spinach
1/4 cup chopped sun dried tomatoes
1 garlic clove, minced
1 pinch red pepper flakes
1/3 cup parmesean cheese
splash of heavy cream
extra virgin olive oil
fresh ground pepper
splash of reserved pasta water
1. Cook ravioli according to package directions.
2. Meanwhile, in a large saute pan, heat a glug of olive oil over medium high heat. Add garlic and red pepper flakes and saute until fragrant. Add sun dried tomatoes and allow to heat through. Throw in spinach (still frozen) and cover pan. Allow spinach to thaw and heat through.
3. Remove lid. Decrease heat to medium. Add cooked ravioli to the spinach mixture. Add parmesean cheese, splash of cream, and a splash of the reserved water that you cooked your pasta in to help make the sauce. Toss gently, so ravioli are not broken, until everything is well combined, cheese is melted, and sauce is thickened. Taste for seasoning. Add more cheese, cream, salt, or pepper as needed to taste.
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