So tonight for dinner I made a delicious pasta dish that is perfect for a spring/summer night and any vegetarians.
This recipe is perfect for 2 people.
Ingredients:
3/4 stick of butter
16 oz of cheese ravioli ( I like bertoli)
I container of cherry tomatoes (cut them in half )
1/2 bag of spinach
Salt/ pepper
Mozzarella cheese for topping
Fresh basil 6- leaves for garnish
Garlic bread (optional )
Boil water for the ravioli, and cook according to the directions
While the the ravioli is cooking, melt butter in a pan on medium heat. I used my cast iron skillet. Let the butter cook for 1-2 minutes after its melted. It will start to turn slightly brown. I used unsalted butter, so I added about 1 tsp of salt here. If you used salted butter, add salt at the end if it is needed. 🙂 You do not want to over salt your butter.
Toss the tomatoes in the pan, turn heat to medium- low, and let cool for 5-7 minutes. The tomatoes will wilt slightly, and when you push on them they flatten with the juice spilling out! Toss in the spinach and let cook for 2-3 minutes. The butter thickens with the juice from the tomatoes.
The ravioli should be done by now. Drain the pasta and place them in your serving dish. Using a spoon or spatula pour the butter, tomatoes, and spinach on top of your ravioli. Top with mozzarella and basil!
Dinner is now ready! I served our dish with some garlic cheese bread because well who doesn’t love carbs on Sunday!
My husband paired a New Belgium Ranger-Indian Pale Ale beer with dinner and said the combination was perfect together! If you love Kraft beer it’s worth trying. 🙂 😀🍺
Until my next meatless pasta dish!
Lisa Annie
Xoxo
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