A healthy spin on an Italian favorite! This Spinach & Ricotta Ravioli with Vegetables will be a new family favorite and instant weeknight winner.
For our family, a steamy bowl of pasta is seen so often it’s like another member at the table! For us, pasta is evergreen; we enjoy it year round.
Pasta itself is made mostly of carbohydrates but not all pastas are alike. As a mom, I’ve always tried to create meals that include the combo of carbohydrate, protein and fat; like three legs of a stool, this trio of nutrients helps to keep you feeling fuller for longer. And that’s why I love ravioli, providing a balance of that powerful combo of nutrients I referred to above, plus vitamins and minerals.
Although this pasta could stand on its own with just a touch of your favorite sauce, I like to toss in a medley of veggies. To boost protein beyond the amount it already contains, I might also add pieces of chicken, fish or seafood or include a can of beans or grated cheese. Whatever your preference, I’m sure your whole family will savor the flavor and texture of this pasta and its many varieties. Mangia!
Spinach & Ricotta Ravioli with Vegetables
Ingredients:
1 10-ounce package of Spinach & Ricotta Ravioli
2 tablespoons extra virgin olive oil
4 cloves of garlic – chopped
1 cup sliced portobello mushrooms (or any type of fresh mushroom)
3 fresh tomatoes – diced
1 cup of fresh arugula leaves – washed and dried
1 tablespoon pine nuts
Salt and pepper to taste
Directions:
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, sauté garlic for about 30 seconds to a minute on medium heat.
- Add mushrooms and sauté for around 8 minutes or until lightly browned.
- Add chopped tomatoes and cook together with mushroom for around 5 minutes. Reduce heat.
- Add arugula and mix with other ingredients. Cook for 5 minutes more.
- Toss pasta with mixture. *
Serve warm
Makes around 2-3 servings
*Add grilled chicken, seafood, beans or cheese, as desired.