Mini Raviolis with Sun-dried Tomatoes, Spinach & Goat Cheese
 
 
Yield: 6-8 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1 cup sun-dried tomatoes, julienned
  • 12 ounces fresh spinach leaves
  • 2 ounces goat cheese, regular or garlic & herb
  • 1-2 cups prepared tomato sauce, depending on sauciness preference
  • 1 pound mini raviolis, prepared according to package instructions
  • Freshly grated Parmesan, if desired, for serving
Directions
  1. Heat the olive oil and butter in a large pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the minced shallot and cook, stirring frequently, until the shallot has softened and started to lightly brown.
  2. Add the sun-dried tomatoes and cook until softened, about 5 minutes. Add the spinach leaves, a handful or so at a time, stirring often, until all the spinach has been aded and wilted.
  3. Stir in the goat cheese until melted. Add the tomato sauce and stir until warm.
  4. Carefully stir in the prepared mini raviolis until coated. Serve hot with freshly grated Parmesan, if desired.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2015/02/01/mini-raviolis-with-sun-dried-tomatoes-spinach-goat-cheese/