Print
Ravioli sautéed with Spinach and Goat Cheese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 1 pk. frozen Ravioli 1 pound + 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
- Goat cheese per serving size
Instructions
-
Boil water, and add a salt - generous pinch of salt. Add Frozen Ravioli. When the ravioli are floating they're done.
-
On the other side, 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 medium-high heat. Season with salt, and pepper. Just a pinch.
-
Drain the ravioli, and cook them with sauteed spinach for a couple of seconds on a medium-high, just to coat them with oil. Squeeze just a bit of lemon juice if you want fresh citrus flavor, but it is not necessary.
-
Sprinkle with Dry parsley or even Italian herbs would work.
-
When you plate it, add a tablespoon or so, of crumbled goat cheese.
Recipe Notes
You may use other vegetables, just make sure to cook them enough. Spinach cooks really fast. Ravioli that I used are BEEF ravioli, you may use any that you have or like.