Ravioli

Ravioli Puttanesca lunch and a visit with Sofie
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Ravioli Puttanesca lunch and a visit with Sofie

We went to visit Sofie on Saturday, Gail was out with her girlfriends and Mike was home with Sofie. On a recent visit he had mentioned raviolis so we brought the makings for Ravioli Puttanesca. This is a good switch up from ravioli with pasta sauce and this time we had Kalamata olives not just the black made a huge different added that tart kick. While I was bringing the water to boil Lyn jump in and became my sous chef. Got to say I enjoyed that, I’m usually my own along with chief bottle washer. It was a great lunch.

Sofie enjoyed some sweet potato, Spaghetti was very interested in both.

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Celebration Meal

We are doing a low carb thing and once a week we do a celebration meal where you can eat what you want. So tonight Ravs, meatballs, bread and a nice bottle of wine

Ravioli Puttanesca
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Ravioli Puttanesca

Love raviolis, they remind me of Sunday dinners at my mother in laws where seconds consisted of her asking, want some more, then grabbing the edge of your plate so no pull away with her. After piling on more than your first serving. She believed a well-fed person was a happy one and with her cooking everyone was happy.

Lyn found this recipe; it was surprisingly quick and easy with great taste. We cleaned our plates.

I made half this recipe since there was only the two of us.

Ingredients
  • 1 lb. cheese ravioli
  • 2 tbsp. olive oil
  • 2 cloves garlic, finely chopped
  • 1/3 c. pitted Kalamata olives (about 15), chopped
    • Note: I had to substitute a can of black that’s all we had
  • 1 tbsp. capers, rinsed and chopped
  • 1 c. grape or cherry tomatoes, sliced
    • Note: will try with a can of fire roasted tomatoes next time
  • 4 c. baby spinach
  • black pepper
  • 1 c. fresh basil leaves, torn
  • Grated Parmesan or Romano cheese, for serving

How

Cook the ravioli according to package directions.

Meanwhile, heat the oil and garlic in a large skillet over medium heat until the garlic starts to sizzle, about 3 minutes. Add the olives and capers and cook for 2 minutes more.

Add the tomatoes and toss to combine.

Add the ravioli, spinach, and 1 teaspoon black pepper; toss until the spinach begins to wilt, 2 minutes.

Fold in the basil and serve with grated cheese, if desired.

add ravs, tomatoes and spinach and toss to coat until spnage starts to wilt.

Fold in the basil and serve with grated cheese, if desired.

serve
Plate
It was very good as you can see
Butternut Squash Ravioli with Sage Butter Sauce.
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Butternut Squash Ravioli with Sage Butter Sauce.

Lyn and I went to Eataly Boston today, a Italian market at The Prudential. So much to choose from came out with smoked Garlic, pasta, jams and a few others things such as these Butternut Squash Ravioli. So I made a butter sage sauce to go along and Lyn whipped up this roasted butternut squash, broccoli and diced tomatoes side dish. Didn’t think we would be hungry after lunch at Sweetcheeks BBQ. Wrong! Gobbled these down.