Wednesday, May 27, 2009

Kristie's Ravioli

I know I am a horrible blogger lately and I know I have to blog all about the NYC trip. And that will be done soon (I don't yet have all the pics to post up anyway).

However I made dinner tonight and it was amazing. So much so that I just had to blog about it. I made ravioli with a side of pesto bread. It took, like, 5 minutes to make and it was good!

Here we go...

boxed chicken sausage, wild mushroom, and sun dried tomato ravioli
Bertolli spaghetti sauce
garlic powder
crushed red pepper flakes
black pepper
cooked chicken tenders, cut into small pieces
sun dried tomatoes, cut into small pieces
fresh spinach, cut into strips

Cook the boxed ravioli according to package in one pot.

In another pot, add sauce, spices, chicken, tomatoes, capers according to taste over low heat just to warm. Once its warm, add the spinach. When the ravioli is done, drain it and add it to the sauce.

For the bread I used a sprouted wheat hamburger bun from my freezer. Added Classico Basil Pesto from my fridge and a few crushed red pepper flakes. I broiled it on high until it was browned.

Lately I have been all about easy, simple, wholesome food. I am full, which was the plan to begin with right?



Anonymous said...

Hey Kristie! This is great! On my blog I've been writing about my efforts to cook more this summer and I now have another good resource - you and your blog!! Thanks!

Skye said...

*Love* the Classico Basil Pesto. Great on toast or added to sauces, red or white. I'm also a huge fan of Newman's Own Sockarooni sauce. I add sprigs of rosemary from the garden and a chiffonade of sweet basil or lemon basil from the porch. Also makes a great meat sauce. Barilla Plus is a line of high protein pasta...their thin spaghetti is quite good. Carry on! :)