Beef Ravioli in Broth with Spinach

First prepared January 17, 2007. Modified from a Rachel Ray recipe on foodtv.com.

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.