Ravioli Sautéed with Spinach topped with goat cheese is tasty, easy and makes a perfect weeknight quick and easy meal. We all need these kinds of dishes.
I took some much needed time off to spend it on myself and appreciate each second with my Lil’ gang.
It’s so essential to simply focus and energize so often I take some time off to smell the roses.
I was truly losing myself in the middle. Thus, I did what I had to do.
Nowadays, I am depending on speedy, like really quick dinners.
Whenever a chance approaches, I incorporate easy shortcuts in my dinners such as frozen ravioli and spinach.
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There is definitely nothing wrong with that. So, today I am sharing a recipe that is barely a recipe, but it is flavorful, delicious and extremely easy.
I am aware that some of you do have a problem with frozen produce.
Let me explain, unless you are picking vegetables and fruit out of your garden the next best thing is to get yourself frozen one.
They are frozen so quickly that you are not losing any nutritional values comparing to fresh that are travelling for days across the country.
I made ravioli from scratch before, and they are amazing, but I really do not have the time to make them all the time.
It is after all time consuming, so I believe that frozen, home-style ravioli is pretty delicious.
Particularly if you get a great quality because you can really see the difference.
On top of all it is fast, and it saves me lots of time to do other things.
In the end, you can get whatever you like, or find on sale. It is all good, though, right?!
If you get inspired and make Ravioli Sautéed with Spinach, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!
RECIPES YOU MIGHT LIKE:
MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI
PAN-FRIED EGGPLANT WITH MOZZARELLA AND MARINARA
YELLOW RICE WITH PEPPERS AND TOMATO SAUCE
Ravioli Sautéed with Spinach
Ravioli Sautéed with Spinach easy and tasty meatless dinner idea.
Ingredients
- 1 pk. frozen Ravioli 1 pound + salt, for water (any on hand, spinach and cheese works well)
- 1 tbsp. olive oil
- 1 tbsp, butter
- 1/2 pack frozen spinach (any on hand even fresh baby spinach but use about 2 cups)
- 1 teaspoon lemon zest
- 1/2 tsp. Lemon juice
- 1 tbsp. parmesan cheese
- 1 teaspoon Italian herbs
- 1/2 teaspoon garlic powder
- Salt to taste
Topping:
- Goat cheese per serving size
Instructions
- Boil water, and add a salt – generous pinch of salt. Add Frozen Ravioli. When the ravioli are floating they’re done.
- On the other side, heat olive oil and butter in a medium-sized frying pan or a skillet, and add fresh spinach – if frozen, defrost and squeeze the water out as much as possible, if your spinach is with cream bowls, that's okay, just slightly defrost or steam it if your bag is steamable.
- Add spinach to the oil and butter, then saute for a couple of minutes on medium-high heat. Taste and add salt to please your taste, a pinch or two.
- Drain the ravioli, but reserve a couple of tablespoons of pasta water.
- Add ravioli to sauteed spinach for a couple of seconds on a medium-high, turning around to coat and splashing with pasta water just to make it creamy.
- Sprinkle lemon pepper, land lemon zest.
- Squeeze just a bit of lemon juice, if you want fresh citrus flavour, but it is not necessary.
- I like mixing grounded parmesan cheese, Italian herb blend and garlic powder together, then add to the dish.
- Just before serving, add a tablespoon or so, of crumbled goat cheese or you may use feta if you wish.
Notes
You may use any ravioli, even homemade. My ravioli used in this recipe is with spinach and cheese filling.