Monday, May 18, 2009

Ravioli, Cali Style

My boys and I came up with this one one night while trying to figure out how to jazz up plain ol' ravioli. It's quite good and will get some veggies in your fam. It takes about 20 minutes tops, and that's mainly waiting for the water to boil.


Large size ravioli, I use 20 for 4 servings
Chicken sausage, grilled and chopped-can be done ahead-use some that have fun stuff like fontina cheese and garlic or sun dried tomatoes, be creative!! Don't be a plain jane!
frozen Spinach, about 1 1/2 cups
Artichoke hearts, quartered in oil
1 lg tomato or 2 handfuls cherry tomates, chopped
Salad Vinegar, 3 generous shakes
1 tbsp EVOO
Sea Salt
Garlic Powder
2 pinches of Red Pepper Flakes
(optional) Parmaseano-Reggiano or Mozzerella chunked and pine nuts or almonds

-Cook Ravioli per instructions, remove with spoon after cooking, placing in a large serving bowl and using same water cook spinach just until thawed. Drain thoroughly.

-Meanwhile, grill sausages (do extras for other meals), I use 3 for 4 servings. (Do more or less for your preference) and chop tomatoes and artichoke hearts. I make sure to trim the baby leaves, my kids don't like them. (Although, they love artichokes whole. Go Figure.)

-Once spinach is warmed, toss gently with the tomatoes and artichokes on top of ravioli. Add the sea salt, garlic, red pepper flakes , EVOO and salad vinegar (it really enhances the flavor of the tomatoes)

-Add the cooked chicken sausage, chopped in bite size pieces.

-Top with the optional ingredients, if desired.

-Serve at room temperature.

If you have folks who don't like spinach, this may be a dish that will change their mind. With the mild blanching and the salad vinegar it does not have a pungent taste. The key is to barely cook it.

By the way, the boys were 5 and 7 when they came up with this one. I hope you enjoy!

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