Saturday, December 28, 2013

Mushroom ravioli with spicy tomato sauce

I stayed with yesterday’s theme: a spicy anchovy based tomato sauce with baby spinach but with store-bought mushroom ravioli instead of gnocchi. Delightful and luxurious. Not quite vegan but had no time to find mushroom ravioli without cheese or make some myself.

mushroom_ravioli_1

Mushroom ravioli with spicy tomato sauce (1 serving)

  • 3-4 large mushroom ravioli (I used buitoni)
  • 1/3 onion, diced
  • 1 ts olive oli
  • 2 anchovy filets
  • 1 cup of fresh or canned  tomatoes, pureed
  • 1 garlic clove, microplaned
  • handful baby spinach
  • 2 TB goat cheese crumbles
  • salt to taste
  • In a saute pan, heat the olive oil and fry the onion until browned. Add garlic and sautee until fragrant. Add anchovies and melt into the sauce (1-2 Min). Add the tomatoes, baby spinach, ravioli and goat cheese crumbles. Simmer on medium for about 10 min. Serve with some fresh ground pepper.

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