Tuesday: Sundried Tomato Ravioli with Spinach Orange Salad

 

 Here's another super easy, delicious and quick meal by Cooking Light. As you may notice from the picture, I accidentally bought tortellini instead of ravioli...OOPS! :) Either one will work. The mushroom sauce is super yummy. Add a spinach salad with cranberries, sliced oranges, and slivered almonds and your meal is complete. You can also serve the sauce over chicken or pork as well.

Ravioli Recipe
4 servings

  18 oz package of small cheese ravioli
  2 tsp olive oil
1 8 oz package baby portobello mushrooms, quartered
1/2 cup coarsely chopped onion (about 1/2 medium)
1/2 tsp all-purpose flour
1/2 cup plus 2 TB half-and-half
2 TB sun-dried tomato pesto (such as Classico)(see Change It Up for alternatives)
1/4 tsp salt
1/4 tsp pepper
1/4 cup Parmesan cheese, grated
Basil leaves, optional

1. Cook ravioli according to package directions. Drain and divide into 4 different serving owls.

2. Over a large skillet, heat oil over medium-high heat. Add mushrooms and onions, and saute 3-4 minutes. Combine flour and next 4 ingredients in a small bowl. Add to skillet, stirring well. Cook over medium-low heat for 2 minutes until mixture has thickened slightly. 
3. Pour sauce over each serving bowl with ravioli in it. Sprinkle cheese evenly over each bowl. Garnish with basil.

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Plan and Prep Ahead

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.

~Grate Parmesan cheese and keep in air-tight container in fridge.
~Cut up onion and mushrooms, keep in air-tight container in fridge for up to 24 hours. 

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Who likes to CHANGE IT UP?

~Use your favorite mushroom instead of portobello.
~Add cut up chicken, beef or pork to the sauce.
~Pour sauce over cooked chicken breast to create a different meal.  
~Use regular pesto instead of sun-dried.