Monday, April 26, 2010

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.

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. 


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.

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