TREND: COMFORT FOODS
TIMOTHY GEE
ROBERT WOOD JOHNSON UNIVERSITY HOSPITAL
NEW BRUNSWICK, NEW JERSEY
We were looking to provide something different for our vegetarian customers in the fall. The first time we served this, guests raved about it, and it’s been a hit ever since.
Ingredients
16 oz. butternut squash ravioli
4 oz. butter
1 lemon, cut in half (for juice)
5 oz. fresh baby spinach
1 cup dried cranberries
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste
Steps
Cook ravioli, then drain and set side.
In a small saucepan, saute butter until it turns slightly brown and toss in ravioli to warm. Squeeze lemon juice onto ravioli to stop butter from browning and possibly burning.
In a large bowl, add spinach and cranberries, toss ravioli on top and sprinkle with Parmesan. Toss until evenly incorporated; spinach will wilt slightly.
Season with salt and pepper to taste.