Dinners during the school-year can get a bit wacky, wouldn’t you say? This one has this and that one has that. Occasionally, I have a night out with the gals or the hub will be off to play tennis with the guys. The little one has sports and the big one has dance or Hebrew School. So, it’s all about dinners “on the spot,” and planning won’t get you very far because who knows when anybody will be home. One of my fool-proof “last minute-ers,” is ravioli and onions. A few pantry ingredients that you most likely will have along with some fresh ravioli to star in the show and you’ve got a simple, quick and delicious comfort-food meal.
Ravioli and Onions Recipe
Serves – 4
1 package refrigerated cheese ravioli
1 yellow onion sliced thinly
6 garlic cloves chopped
2 tablespoon butter
1 tablespoon olive oil
¼ cup thawed frozen peas
4 cups fresh spinach
1/3 cup shredded mozzarella
2 tablespoon fresh Parmesan cheese
Salt & pepper to taste
Boil water in a medium sized pot. Cook ravioli Al Dente.
While that is cooking, heat a large cast iron skillet with butter and olive oil over medium heat. (If you don’t have a cast iron a regular skillet is fine)
Add onion and slowly cook until tender. Add in garlic and sauté until all is just starting to brown. Stir in spinach and cook for another 1-2 minutes until wilted. (You may have to add spinach in two batches.)
Transfer pasta and 1/4 cup pasta water to the pan of veggies.
Sprinkle mozzarella cheese & walnuts on top and serve.
Plate pasta and sprinkle with Parmesan cheese if desire. Finish with a drizzle more of olive oil.