“A Popeye Friendly Ravioli”- Cheese Ravioli with Spinach and Mushroom Sauce
When I was younger I was always a HUGE fan of spinach. I’m pretty sure its because I acutally thought that it would make me stronger like Popeye. Although it doesn’t actually make you grow giant muscles right away, it does have lots of great nutrients. The key is to cook it just right so it stays green and all of those vitamins stay in the spinach! (I was a little lazy last night, so this was just a quicky meal)
What you need:
Ravioli (I used the light cheese Celentano kind that I had in the freezer)
3 Portabello Mushroom Caps (I froze the mushrooms when I brought them home from the store)
1 container of White mushrooms (quartered)
Corn Starch
Garlic Salt
Onion Powder
Grated Parmesan Cheese
Frozen Spinach (10 oz container)
Hot Pepper Flakes (optional)
Set Oven to 400 degrees
1. Cook Ravioli According to package instructions. Set aside.
2. Since my mushrooms were frozen, I microwaved them to thaw them out. Then take the liquid from the thawed mushrooms and pour into a small pot. Next, add onion powder and garlic salt to desired taste. Add about 1 tsp of corn starch and mix well.
3. Next add the mushrooms to the mixture. It should begin to thicken up. Then take raviolis and place in a casserole dish. Pour half of the mushroom mixture onto the raviolis. Next, add the spinach to the dish as well as some grated parmesan cheese.
4. Place in oven for about 10-15 minutes. Remove from oven and top with remaining mushroom mixture and extra parmesan cheese.
*For added protein, I would toast up some crumbled tempeh in the pan and add it to the ravioli dish as well!
3 years ago