Sunday, December 5, 2010

Beef Ravioli in Broth with Spinach

First prepared January 17, 2007. Modified from a Rachel Ray recipe on
1 white onion, sliced thin (about 2 cups)
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 use
pinch of freshly-grated nutmeg
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.