Thursday, February 11, 2010

Spinach Ravioli with Marinara Sauce

This Week's Photo


* Garlic Bread
* Spinach Ravioli with Marinara Sauce
* Pineapple Guavas
* Sauteed Brussels Sprouts

Preparation Notes

Pineapple guavas are a wonderful treat this time of year. We packed a few with some fresh ravioli purchased at the farmers' market, some crispy garlic bread, and sauteed Brussels sprouts for a very yummy treat.

Prepare the garlic bread using 100% extra virgin olive oil, fresh garlic, and fresh chopped parsley.

Boil the ravioli and top with marinara sauce.

Slice the pineapple guavas in half.

Saute the Brussels sprouts in a small amount of olive oil, and toss with dried cranberries, chopped pecans (optional), salt, pepper, and dried thyme. (Substitute cabbage for the Brussels sprouts if you prefer.)

No comments:

Post a Comment