Spinach and Tomatoes
The flavor of this Cheese Ravioli with Spinach and Tomatoes
dish is simple and delicious. Spinach contains vitamins A and C, Calcium, Iron and 0% fat. You can also purchase low fat cheese raviolis which will make this dish a healthier choice.
Sauteing the spinach and tomatoes with a little light olive oil, garlic, onions and red pepper will give this dish all the flavor you’ll need. You can also use tortellini instead of the ravioli.
You can use frozen raviolis for this Cheese Ravioli and Spinach and Tomato dish, just make sure the spinach is fresh. You'll love this dish with a nice Chianti.
1 16oz package of low-fat cheese raviolis
3 Tbls of light extra virgin olive oil
4 cloves of garlic, chopped
1 small yellow onion, chopped
1 cup of cherry tomatoes, sliced in half
1 tsp of crushed red pepper flakes
1 pound of fresh spinach
1/2 tsp of salt
3 Tbls of fresh grated Parmesan cheese
Bring 5 quarts of salted water to a boil. Reduce the heat to a simmer and cook the raviolis for 6 to 7 minutes.
Meantime, using a large frying pan, sauté the garlic and onion in the oil for 2 minutes.
Add the red pepper flakes and cook for 1 minute longer to release the flavor.
Thoroughly wash the spinach under cold water and remove the hard stems.
Carefully add the spinach and tomatoes to the pan, cover and cook until the spinach is wilted.
Stir the spinach, tomatoes, onions ,garlic and pepper together.
Remove the ravioli with a slotted spoon and plate.
Toss the spinach on top and sprinkle with the Parmesan cheese and drizzle with a little more olive oil.
Serves 4 people
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