Far and Away
Good Afternoon!
So sorry for taking a week off from posting-I was away visiting my family. However, I cooked a LOT this past weekend and have a lot of material for you all! The first meal I made while I was gone was super simple and was (unfortunately, but deliciously) made with supermarket convenience items. This is not one of my proudest moments-taking shortcuts and purchasing prepackaged items, but the meal did turn out pretty well.
Goat Cheese Ravioli with Butternut Squash Sauce: Yields 2-4 Servings
3 Tbsp olive oil, divided
1 sweet onion, thinly sliced
salt and pepper to taste
1 pkg frozen goat cheese ravioli
1 8oz pkg frozen cooked butternut squash puree
1/2-3/4 cup almond milk
1/4 tsp nutmeg
1 10oz pkg fresh spinach, washed
2 cloves garlic, minced
1/4 cup walnuts, toasted and chopped
2 oz crumbled goat cheese, optional
1. Heat 2 Tbsp olive oil over medium-low/medium heat in a large skilled. Add onion and caramelize (it will take approx. 25 minutes). Season to taste with salt and pepper and set aside.
2. While the onion caramelizes, cook the ravioli according to package directions in salted boiling water. Drain.
3. Meanwhile, make the sauce: Microwave squash on high for 8 minutes. Mix with enough almond milk to thin it to a sauce consistency. Season with nutmeg and salt. Toss with cooked ravioli when they are ready.
4. Heat the remaining Tbsp of olive oil in a large skillet (I reused the one from the onions when they were done). Add garlic and cook 1-2 minutes, or until fragrant. Add spinach and 1 Tbsp of water and cook until wilted. Season with salt and pepper.
5. To plate: Place a small amount of sauced ravioli on the plate. Top with spinach and onions. Garnish with walnuts and goat cheese, if using.
This one was straight from the local grocery store-no fancy ingredients here. Next time I make it, I might caramelize the walnuts with some ancho chili powder to give the dish a little kick. Give it a try and hope you enjoy!
So sorry for taking a week off from posting-I was away visiting my family. However, I cooked a LOT this past weekend and have a lot of material for you all! The first meal I made while I was gone was super simple and was (unfortunately, but deliciously) made with supermarket convenience items. This is not one of my proudest moments-taking shortcuts and purchasing prepackaged items, but the meal did turn out pretty well.Goat Cheese Ravioli with Butternut Squash Sauce: Yields 2-4 Servings
3 Tbsp olive oil, divided
1 sweet onion, thinly sliced
salt and pepper to taste
1 pkg frozen goat cheese ravioli
1 8oz pkg frozen cooked butternut squash puree
1/2-3/4 cup almond milk
1/4 tsp nutmeg
1 10oz pkg fresh spinach, washed
2 cloves garlic, minced
1/4 cup walnuts, toasted and chopped
2 oz crumbled goat cheese, optional
1. Heat 2 Tbsp olive oil over medium-low/medium heat in a large skilled. Add onion and caramelize (it will take approx. 25 minutes). Season to taste with salt and pepper and set aside.
2. While the onion caramelizes, cook the ravioli according to package directions in salted boiling water. Drain.
3. Meanwhile, make the sauce: Microwave squash on high for 8 minutes. Mix with enough almond milk to thin it to a sauce consistency. Season with nutmeg and salt. Toss with cooked ravioli when they are ready.
4. Heat the remaining Tbsp of olive oil in a large skillet (I reused the one from the onions when they were done). Add garlic and cook 1-2 minutes, or until fragrant. Add spinach and 1 Tbsp of water and cook until wilted. Season with salt and pepper.
5. To plate: Place a small amount of sauced ravioli on the plate. Top with spinach and onions. Garnish with walnuts and goat cheese, if using.
This one was straight from the local grocery store-no fancy ingredients here. Next time I make it, I might caramelize the walnuts with some ancho chili powder to give the dish a little kick. Give it a try and hope you enjoy!
Comments
Post a Comment