2 c (1 large) white onion, sliced thinly through the polesIn 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. Variation 1: Substitute cheese, spinach, or seafood ravioli and use chicken or seafood stock. Variation 2: Substitute bok choy or other tender greens and adjust cooking time as appropriate.
2 t minced garlic
2 T vegetable oil
25 oz package of frozen beef ravioli, prepared according to package directions
1 qt beef broth
bunch of fresh spinachpinch 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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