Sunday, January 16, 2011
Ravioli on a Bed of Spinach
I saw a recipe for Ravioli Florentine somewhere a while back and it has been rattling around in my brain every since. Now my head is pretty empty so when something is rattling around I have have to do something about it. I had my plan all formulated, when my wife decided to make cookies. This kept me out of the kitchen for the next hour. Now I had to come up with some short cuts to get dinner on the table on time, because the person who was hogging the kitchen was now hungry. I won't mention any names though, but my wife knows who she is. I know a lady that makes and sells pastas including raviolis, so usually keep some in the freezer. I used frozen for this, but feel free to use home made.
Ravioli on a Bed of Spinach (Ravioli Florentine)
1 cup cottage cheese
1/2 cup grated parmesan cheese
2 cloves garlic, minced
1 5 oz can evaporated milk
1/8 tsp grated nutmeg
10 oz spinach, I used frozen and let it thaw in the pan
1/2 pint cherry tomatoes
2 oz mushrooms, sliced
2 tsp olive oil
1 package of frozen or your own home made ravioli
Put a pot of water on to boil, for the ravioli.
Combine all of the sauce ingredients in a blender. Blend until smooth.
Put the oil in a pan and heat over medium heat. Add the tomato and mushrooms. Cook until mushrooms start getting color, then add the spinach. When the spinach is cooked, keep warm until ready to plate. If you like you can add some of the sauce to the spinach.
While the spinach is cooking add the ravioli and cook until it is done.
Plate the spinach, drizzle with some sauce. Add the ravioli and drizzle a little more sauce over the ravioli.
The reason I made this recipe.