Sunday, December 5, 2010

Beef Ravioli in Broth with Spinach

First prepared January 17, 2007. Modified from a Rachel Ray recipe on
2 c (1 large) white onion, sliced thinly through the poles
2 t minced garlic
2 T vegetable oil
25 oz package of frozen beef ravioli, prepared according to package directions
1 qt beef broth
8 oz fresh spinach, rinsed
pinch of 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. 
Variation 1: Substitute cheese, spinach, or seafood ravioli and use chicken, vegetable, or seafood stock.
Variation 2: Substitute bok choy or other tender greens and adjust cooking time as appropriate.