Some days a girl is just too busy to cook…but we still have to eat. So a couple nights ago I handed Chad the cookbook, told him to pick one of the bookmarked recipes and go to town.
He decided to make this ravioli recipe:
Curried Ravioli with Spinach
Cook Time: 20 minutes
Makes 4 servings
1 package (9 oz) refrigerated cheese filled ravioli
1 box (9 oz) frozen spinach
2 oz cream cheese
2/3 cup canned coconut milk
1/3 cup vegetable broth
3/4 teaspoon curry powder
1/4 teaspoon salt
3 medium green onions, sliced
1/4 cup peanuts
1) Cook and drain ravioli as directed on package. Cook and drain spinach as directed on box.
2) In 1 quart saucepan mix cream cheese, coconut milk, veggie broth, curry powder, and salt. Cook over medium heat, stirring occasionally, until hot.
3) Spoon spinach onto serving plate. Top with ravioli and sauce. Sprinkle with onions and peanuts.
Obviously since Chad made this I cannot speak about the difficulty level, but he seemed to have no issues with it.
I was a little worried because, to be honest, it smelled awful while cooking. I was fully prepared pull out the peanut butter as a sub if I hated it. Turns out I should have more faith in my husband.
This dish was actually good. The flavors were interesting and it is unlike anything I’ve had before. Plus it doesn’t take too long to make, which is always good after a long day of work.
**recipe from Betty Crocker’s Easy Everyday Vegetarian cookbook.**