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Saturday, October 29, 2011

Creamed Spinach Ravioli

Ok, so if you happen to follow me on Facebook, this is the meal I was referring to when Gab said this was "Queasy". Her word for Quick and Easy. And even though no food should EVER be called Queasy without the connotation of feeling ill, it really was quick and easy to put together. I made it on a night where it's my turn to pick up my older daughter, Rachael from practice. When planning dinners on these nights, it has to be something that can be ready in 30 minutes or less or we just won't eat until 8pm. For the spinach, I used a prepared frozen spinach by Seabrook Farms. It comes in a boil in bag so all you have to do is boil it and let it simmer until it has defrosted. I prefer the flavor of their version better than some of the others that I have tried in the market. Simply serve this with a tossed salad and dinner is served!

Creamed Spinach Ravioli
1-16 oz. pkg. Frozen Creamed Spinach
3-13oz. pkg. Mini Cheese Ravioli
4 oz. Low Fat Cream Cheese
1 Plum Tomato, diced
1 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
Grated Pecorino Romano Cheese, as desired

Prepare your ravioli according to package directions and drain water; set aside if it ready before your sauce (but usually will take the same amount of time). Next, prepare your spinach according to package directions, drain water, cut open the spinach bag and pour back into the saucepan. Add the chopped tomatoes, cream cheese, garlic powder, salt and pepper. Mix well until all of the cheese has melted and the sauce is creamy. Add the cooked ravioli back into the pot and add the spinach sauce. Mix well and garnish with grated cheese. Serves 6. 



  1. Sounds quick, easy and delicious. Would be lovely just with plain pasta as well as there's cream cheese in the sauce and grated pecorino on top.


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