Monday, September 26, 2005

Ravioli with Wilted Spinach Salad

Ravioli with Wilted Spinach Salad
serves 1

1 c. fresh spinach
1 T. olive oil
2 t. minced garlic
a handful of coarsely grated carrots
2 T. shredded almonds
4-5 premade fresh spinach ricotta raviolis
2-3 T. grated romano cheese
salt (sea or kosher, preferably)

1. Bring water to a boil (add a teeny bit of oil so they don’t stick together). Put ravioli in for 4-5 minutes. Drain.

2. Put 1 T. olive oil and 2 t. garlic in a pan on medium heat. When garlic is sizzling add the spinach, carrots, and almonds. Sprinkle with salt. Stir til spinach is wilted.

3. Place spinach mixture on plate. Put raviolis on top. Grate romano cheese over.

4. Enjoy.

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