One of the things that is most important when it comes to eating light without gorging yourself is to hit all the different flavor profiles & create depth. Yesterday I just added the frozen ravioli to the pot of water & then topped it with marinara when it was done. Today I took it a step further, by using a few tips I've garnered from the Queen of Pasta, Giada De Laurentiis.
I brought the water to a low boil, added salt & then my pasta (yesterday, my pasta was a little underdone for my taste, so I added a few minutes to the cooking process). Once they were pillowy, I removed them from the pot & dumped the water. Next I returned the pot to the hot burner, added a small drizzle of organic olive oil, a handful of organic baby spinach, a pinch of salt & pepper & allowed the spinach to wilt slightly. Then I added a few spoon fulls of homemade marinara, 2 pinches of dried red pepper flakes, & added the pasta back it. I let the mixture cook for about 2 minutes, slowly stirring the whole time to keep anything from burning or sticking. I added it to my plate & topped it with just a little parmesan cheese.
Score. It worked. The ravioli took on a new flavor with the addition of the salt to the boiling water. The spinach added a slightly different texture with the tiniest hint of bitterness & the red pepper flakes add a little bit of heat & bit. I felt so much more satisfied & appeased than I did yesterday.
- half a pack of Rising Moon Organics Wild Mushroom & Cheese Ravioli
- 1/4 cup of homemade marinara, but store bought would be fine too
- 2 pinches of Red Pepper Flakes
- 1 handful of Organic Spinach
- a pinch of salt & 2 cranks of freshly ground black pepper
- about a teaspoon of salt added to the boiling pasta water
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