Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
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How to Make Mushroom Tacos: Hungry in Brooklyn
This week, Shea Hess explores the mushroom kingdom. She talks with farmer Michelle Bulich about the different characteristics of crimini, oyster, and shiitake mushrooms, along with tips for buying and storing these tasty varieties. Then she heads over to Williamsburg to chat with chef and co-owner Ivan Garcia at heralded Mexican eatery Mesa Coyoacan about his incredibly delicious (and vegan) mushroom and cactus tacos. Finally she brings you back to the kitchen to whip up some mouth-watering oyster and crimini tacos that do some serious justice to these magical mushrooms.
Each week Hungry in Brooklyn explores the world of local, sustainable and organic cooking one ingredient at a time. We talk to local experts about how to buy, prepare, and cook each delicious ingredient and then we walk you through a simple, do it yourself recipe!
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Mark Alyn Cooks...Vegan Tacos Paired w/ Rowdy Mermaid Beverages
A healthy taco with Salsa Verde is paired with functional wellness beverages from Rowdy Mermaid
Sweet Potato Tacos / Portobello Tacos
1 Medium/Large Sweet Potato cut into 1/4 inch pieces
(or a Portobello mushroom cut into 1/4 inch pieces)
1 yellow onion diced
1 packet Siete mild taco seasoning
1 avocado
1 cup shredded purple cabbage
2 tbsp olive oil
1/4 can black beans (optional)
1/3 bunch cilantro
Goat cheese crumbles (optional)
Blue corn tortillas or organic corn torillas
What To Do
Preheat oven to 425. Peel and cut sweet potato into 1/4 x 1/4 inch pieces, add to mixing bowl and add olive oil and taco seasoning and mix until completely coated. Add to sheet pan making sure sweet potatoes are not touching. Bake for 15 minutes and using a spatula turn over and mix. Add black beans to the pan and cook for additional 10-15 minutes.
For the mushrooms - you can either barbeque or saute them in olive oil.
To BBQ, brush both sides with olive oil and shake the seasoning on and let sit for ten minutes.. Shake the seasoning on and let sit for ten minutes. Place on the grill for about 5 minutes on each side. Cut into 1/4 inch pieces.
To saute, put the cut pieces of mushrooms in a pan with heated olive oil. Cook on high heat for about 5 minutes. Stir to keep mushrooms from burning. Then add in the taco seasoning and mix well.
Meanwhile, chop cilantro, onion, shred cabbage, and cut slices of avocado for tacos. Heat tortillas in a stovetop pan with a small amount of olive oil.
Place the tortillas on an open flame for about 30 seconds a side. Put the mixture of your choice on the tortilla, fold and enjoy. Or you can add this sauce.
AIP Green Sauce (slightly from Wendi's AIP Kitchen)
3/4 cup bone broth
2 kiwis peeled
1/2 onion
3-4 cloves garlic
1/2 bunch cilantro
2 green onions
juice of 2 small limes
1 whole avocado
Blend all ingredients together until fully mixed.
Taco tips
Keep tortillas inside a clean kitchen towel to keep warm unless you have a tortilla warmer. The avocado for the tacos can be smashed to make it easier to consume. Typically, lay down a layer of avocado onto a tortilla, top with sweet potato black bean mixture, onion, purple cabbage, sauce, goat cheese, and enjoy. Goes well with smoked chipotle hot sauce or a dash of paprika.