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 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.