April 23, 2012 | 4 Comments »
One day while walking through the frozen foods section of Whole Foods I spotted a package of this wonderful looking 365 brand Organic Spinach Florentine Ravioli. I grabbed a package and brought it home not knowing exactly how to prepare something like this. It seemed too fancy to just throw some marinara sauce on top and call it a meal. I wondered how it would taste with some slow roasted grape tomatoes – similar to the Shells With Slow Roasted Cherry Tomatoes I made last year. I took the container of slow roasted grape tomatoes out of the fridge, combined it with some butter, and the Spinach Florentine Ravioli and was blown away at how amazingly delicious it was. I’m so not kidding. This is probably one of the tastiest things I’ve EVER eaten. And it’s so simple to throw together. Here’s what I did…
What you need
- 1 package 365 brand Organic Spinach Florentine Ravioli
- 1 container grape tomatoes, halved lengthwise
- 1 medium(ish) shallot, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp oregano
- salt and pepper to taste (optional)
Start off by preheating your oven to 250°. Line a baking sheet with parchment paper and lightly coat with cooking spray.
Wash your grape tomatoes and then slice them in half lengthwise. When you’re finished with that place the tomatoes on the baking sheet cut side up.
Chop up the shallot and mince the garlic. Sprinkle over the tomatoes. Spray a little more cooking spray over the tomatoes/shallots/garlic. Add a little salt and pepper if using then pop in the oven and cook for about 3-4 hours. Keep an eye on the tomatoes to make sure they don’t turn too dark. The original recipe I followed to slow roast tomatoes called for 6-8 hours in a 200° oven. I decided to speed up the process a bit.
Once the tomatoes are done cooking, remove them from the oven and set aside. Cook the ravioli according to instructions on the back of the package. Drain and set aside.
Using the same pot, melt the 2 tbsp of butter. Add the tomatoes/shallots/garlic, 1 tsp of oregano, and mix until well combined. Add the ravioli and stir until evenly coated and heated through (about 3-5 minutes).
Now you may proceed to nom the heck out of it.
This recipe makes 2 servings. The nutrition info below was entered into my MyFitnessPal account and does NOT include salt/pepper.
Calories: 337 Fat: 6 g Sugar: 16 g Sodium: 496 mg Protein: 13 g Iron: 22%
I like to stock up on the Spinach Florentine Ravioli because this really is a quick and easy meal to throw together. It might seem like a lot because of the slow roasting, but really once you pop the tomatoes in the oven you can just go about your day. The ravioli doesn’t take long to cook either. I swear, it only looks and tastes like I’ve fussed over this dish all day long.