1 white onion, sliced thin (about 2 cups)In a large sauce pan, heat the oil, add the onions and a pinch of salt, and sauté until lightly browned. Add the garlic, and when fragrant, add the broth and nutmeg and heat for a few minutes. Add the drained and cooled ravioli and reheat thoroughly. Stir in the spinach, and cook for two minutes until wilted and cooked through. Do not overcook. Serves 3 or 4 for dinner.
2 cloves garlic, minced
2 T canola oil
25 oz package of frozen beef ravioli, prepared al dente
2 14 oz cans beef broth, reduced sodium
10 oz package of fresh spinach, ready to usepinch of freshly-grated nutmeg
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Sunday, December 5, 2010
Beef Ravioli in Broth with Spinach
First prepared January 17, 2007. Modified from a Rachel Ray recipe on foodtv.com.
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