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Tomato and Spinach Mini Ravioli
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Brief Description
Mini ravioli cooked in a fresh tomato sauce with spinach and Parmesan.
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Main Ingredient
mini ravioli
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Category: Pasta
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Use leftovers: add great northern beans to leftovers, stirring in vegetable broth when ready to re-heat (add lots of broth for soup or just a little broth to desired consistency). Sprinkle with extra Parmesan, parsley and pepper, if desired.
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Posted By: mcarradmin
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Posted On: Aug 16, 2019
Number of Servings:
Ingredients:
- 2 pounds - refrigerated cheese ravioletti (mini ravioli)
- 2 tablespoons - olive oil
- 4 cloves - garlic thinly sliced
- 2 pints - grape tomatoes halved
- 1/2 teaspoons - salt
- 10 ounces - baby spinach
- 1/4 teaspoons - salt
- 1 cups - chopped parsley
- 1 cups - shaved Parmesan
- - cracked black pepper to taste
- - Parmesan, parsley and pepper additional for topping, garnish, serving
Directions:
Bring large pot of salted water to a boil over high heat. Add ravioletti and cook for 1 minute less than package instructions indicate. Reserve 1/2 cup of the cooking water, then drain.
Meanwhile, in a large skillet, heat olive oil over medium-high heat; add garlic and cook for 30 seconds. Add grape tomatoes with 1/2 teaspoon salt and cook for 5 minutes.
Working in batches, stir in baby spinach and 1/4 teaspoon salt; cook each batch for 2 minutes (add some spinach, let cook and wild, then add some more spinach).
Remove from heat and stir ravioletti into the pan with spinach and tomatoes; stir in parsley, Parmesan, reserved cooking water and black pepper.
Add more salt and pasta water as needed, after tasting. Serve with additional Parmesan, parsley and pepper, if desired.
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