Found this ravioli and for a change rather than spinach ricotta or beef and vegetables ravioli. I decided to do herbs butter sauce instead of burnt butter and sage sauce. As my butter will expire in 5 days’ time.
Not many people in the shopping centre that I frequent for fear of being having to go and get tested for covid. I choose to trust God and went to get my groceries. Though this ravioli isn’t on sale, I bought it for my mind told me try it. The herbs I use are oregano and basil both dried. To it I have added nutmeg powder, caulini, baby spinach and two last carrots. Of course, lots of butter for the sauce.
I am a fan of garlic so, this ravioli is delicious flavoured with herbs and spice as well as butter caramelised sauce. It’s a simple weekend dinner that is satisfying to my soul. Let’s cook!!!!
625 g roast chicken and garlic ravioli
350 g caulini, cut stems into bite size and florets
150 g butter, melted
120 g baby spinach, wash and drain
2 small carrots, cut into bite size
1 Tbs dried oregano
1 Tbs dried basil
1 Tbs garlic minced
1/2 c pasta water
chili flakes (OPT)
Put kettle on. Empty ravioli into microwave safe bowl. Once water boiled add to ravioli. Microwave ravioli for 7 minutes. Reserved 1/2 c water, drain and set aside.
Heat sauce pan on medium heat, add oil. Then add garlic cook for 30 seconds until fragrant. Add carrots and caulini cook for 5 minutes. Next add butter, turn heat to high until butter turn brown not burnt about 1-2 minutes. Add spinach, oregano, basil and a pinch or two nutmeg powder and toss to coat in butter for about 2 minutes.
Now add in cooked ravioli, toss around to coat in herbs buttery sauce. I added water for more sauce to caramelised ravioli and add seasoning. Cook for about 2 minutes. Off hob. Spoon into bowls. Garnish with chili flakes. Serve immediately with a glass of white wine. Enjoy!!!