Continuing our three course meal, we are going on to the entrée. We’ll be posting the entrée in 2 installments, since the side dish actually makes an excellent entrée on its own. We are making Sautéed Raviolis; it is a nice way to make colorful, fancy ravioli without having to drown it in sauce. Another nice thing about raviolis made this way is that it is a serving of both a starch and a vegetable.
When you make this, you can use whatever store-bought raviolis you’d like. I prefer the spinach and cheese ones, personally, but anything will work. If you are feeling really adventurous, you can even make your own! Homemade raviolis are the best.
Next week we will add salmon to our dish to round out the main course.
This should make 2 servings.
1 package ravioli
1 package baby spinach
½ red onion, diced
2 cloves garlic, minced
1 Tbsp olive oil
Salt and pepper to taste
1) Cook the raviolis according to the package instructions.
2) While the raviolis cook, heat the oil and sauté the diced onion in a pan.
3) When the onion is translucent, add the garlic and sauté for one more minute
4) Add the spinach and sauté until wilted, about 2 more minutes.
5) If there isn’t enough oil in the pan so the raviolis won’t stick, add a bit more.
6) Sauté the raviolis for about one minute tossing to coat well.
7) Garnish with parmesan cheese.
8) Serve and enjoy!