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


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