Ravioli with Spinach and Sundried Tomatoes
This dinner has a combination of sweet, spicy and savory that I love. It may look like a lot of spinach at first, but it melts away to practically nothing once it’s cooked, so the kids probably won’t even mind —ours didn’t. Aviva Goldfarb of The Six O'Clock Scramble shares this recipes. See the full post at Kitchen Explorers.
Total time: 25 Minutes
Yield: 6 servings
- 20 ounces cheese ravioli
- 6 - 9 oz. baby spinach
- 1 Tbsp. extra virgin olive oil
- 1/2 yellow onion finely diced
- 1 teaspoon minced garlic (1 – 2 cloves)
- 5 sundried tomatoes marinated in oil or dry, chopped
- 1/4 - ½ tsp. crushed red pepper flakes to taste (optional)
- 1 ½ cups red pasta sauce
- Cook the ravioli according to the package directions. When it is one minute from being done, add the spinach to the water with the ravioli, then drain the spinach and noodles.
- Meanwhile, in a large heavy skillet, heat the oil over medium heat. Add the onions and sauté them for about 4 minutes until they are softened. Add the garlic, sundried tomatoes, and crushed red pepper flakes (optional) and sauté 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, spinach and sauce, and serve it immediately, or refrigerate it for up to 48 hours, or freeze it for up to 3 months.