A twist on one of my all time favorites;
- 2 packages Fresh Butternut Squash raviolis
- 1/2 bag Sun dried tomatoes
- Julienned (if you buy the halved sun dried tomatoes, it's less expensive, and if you have kitchen shears, they cut the tomatoes fabulously)
- 1/4 c pesto
- 1/3 c roasted garlic
- 1 package (6) casing free, organic chicken sausage
- sautéed and sliced
- 1 lb (one bag) fresh baby spinach
- Sautéed
- 1 container (small, square) cherry tomatoes
- Pan roasted tomatoes
- 1 medium sized sweet onion
- caramelized
- 1 8 oz container pearl fresh mozzarella
I love this meal because it's so quick.
- Start by laying out all of your ingredients. I find putting my ingredients into small plastic containers is helpful, so I have less clean up to do in the end.
- Start by sautéing your onions in a pan. if you have a lot of time, add butter and simmer until sufficiently caramelized. If you're tighter on time, add real maple syrup and butter, let simmer.
- Put water in a pot to cook the raviolis.
- *REMEMBER*
- Raviolies should only take about 5 minutes, so make sure you time this correctly.
- The caramelized onions will take the longest of all the other components. Approximately 15 minutes.
- Once the other ingredients are cooked, you only need to put them all together.
- Separately, cook your sausage: Brown on all sides, until about 1/2 way cooked.
- Remove from heat, cut into bite sized pieces, put back in pan, cook all the way.
- Remove sausage from pan.
- Add your fresh cherry tomatoes, halved into the pan, low-medium heat until sufficiently roasted.
- Mix pesto in with the raviolies. Add sun dried tomatoes, spinach, sausage, roasted tomatoes, roasted garlic etc etc.
Optional, but worth it: add pearl fresh mozzarella on top-- after you serve each dish.
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