Tuesday, February 23, 2010

Ravioli Toss and Spinach Salad

1 18-20 oz. package of ravioli (frozen or refrigerated; I used Louisa frozen beef)
1/2 pound of green beans
1/2 cup of thin sliced sun dried tomatoes, chopped up
1 lb (about 4) plum tomatoes, chopped up (since tomatoes are not in season, I used 1 can of diced tomatoes)
2 tbsp red wine vinegar
1 garlic clove, minced or pressed
Parmesan Cheese

Cook ravioli according to package directions. Toss the green beans into the water during the last 5 minutes of cooking.

In a bowl, combine sun dried tomatoes, plum tomatoes, vinegar, and garlic.

Drain the ravioli and green beans and add them to the tomato mixture. Toss well. If you sun dried tomatoes were packed in water instead of oil, add about 2 tbsp olive oil. Otherwise, the oil from the tomatoes will do the job.

Top with Parmesan cheese as desired.

SPINACH SALAD: combine spinach leaves, grape tomatoes, cucumbers, red onion, salt, pepper, and Parmesan cheese for a nice side salad to this dish. Use a flavored vinegar to dress it (I use a blackberry vinegar) and you won't need any oil. Super healthy!

Rating: This tasted even better after the pasta sat in the tomato mixture for awhile. I'd almost suggest making it a day before! It was pretty tasty and a nice diversion from the usual red pasta sauce. We'll definitely make it again!

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