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Spinach & Roasted Garlic Ravioli with Peas, Spinach & Balsamic Red Onion

 

Spinach & Roasted Garlic Ravioli with Peas, Spinach & Balsamic Red Onion

Using our Spinach & Garlic Ravioli, create this delicious dish for lunch or dinner. SKU # 44245
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Course Dinner, Lunch, Main Course, main dish, Side Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 lb. Spinach Garlic Ravioli 44245
  • 2 Cups Spinach
  • 3 TBSP Olive Oil
  • ½ Cup Peas
  • 1 Red Onion
  • 3 TBSP Balsamic Vinegar
  • 1 TSP Crushed Red Pepper
  • 1 Shallot
  • 1 Clove Garlic
  • 1+ TBSP Butter
  • Salt & Pepper
  • Balsamic Reduction
  • ½ Cup Parmesan shaved
  • Fresh Cracked Black Pepper

Instructions
 

  • Gather and prepare ingredients: Peel and roughly chop garlic, thinly slice shallot, cut red onion into ½” strips, wash and dry spinach.
  • Preheat oven to 400F.
  • In a small bowl, toss the red onion strips, 1 TBSP oil, 2 TBSP balsamic vinegar, and pinch of salt & pepper. On a baking sheet or roasting pan evenly line the bottom with the red onion slices. Once oven is preheated, cook onions for about 10-12 minute until they are starting to get color and break down. Do not overcook and burn, keep an eye on them at the end of the time.
  • Once finished, remove from oven, and add 1 more TBSP balsamic vinegar. Mix, remove from pan and set aside.
  • Bring a large sauce pot to boil. Add Spinach & Garlic Ravioli to the pot and cook per instructions, about 3 minutes. Remove from heat and set aside.
  • While water is coming to boil above, start the sauce.
  • In a medium sauté pan add 1 TBSP oil, add the shallots, and cook for about 1 minute. Add the garlic, peas and crushed red pepper.
  • When ready, add the cooked ravioli to the sauce along with 1 TBSP+ of butter. Gently fold and mix until Ravioli are coated. Set it aside briefly.
  • In a separate sauté pan, heat 1 TBSP oil, quickly wilt spinach, season with salt & pepper.
  • To plate, place a small bunch of wilted spinach down. Place about 8-10 ravioli on top of spinach. Top with roasted red onion. Finally drizzle with balsamic reduction.
  • Garnish with fresh cracked black pepper and shaved parmesan cheese. Enjoy.

Notes

  • Use kale in place of spinach.
  • Add more vegetables or garbanzo beans to make a more complete meatless dish.
  • Red onion could also be pan sautéed in place of oven roasted if needed.
Keyword 44245, spinach
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