Saturday, October 3, 2009

Ravioli in Browned Butter with Portobello and Spinach

This recipe is for two people - it can be easily multiplied.

8 large cheese ravioli (I like Costco's 4 cheese, found in the freezer section)
1 large or 2 medium portobello mushrooms, with stems and black stuff removed, and then chopped
4 T butter
1 T lemon juice
1 T balsamic vinegar
1 medium bag of spinach or 4 large handfuls, or 2 bunches washed, drained (basically enough to wilt for 2 people)
salt, pepper, garlic powder

Cook ravioli according to package directions. Remove and drain carefully. Heat 3 T butter in a skillet and when bubbly, put ravioli in there and brown them on each side, about 3-4 minutes till they get just a little crusty. Pour 1 T balsalmic over and let bubble a minute, then remove to plates.

Add remaining 1 T butter to skillet and stir fry portobellos, add a shake of garlic powder, salt, pepper, and the lemon juice when the mushrooms are near tender. Divide mushrooms over ravioli.

In hot skillet add spinach. If necessary add a tiny bit of olive oil or butter but there should be enough left so you don't have to. Toss around till wilted and then put on top of ravioli and mushrooms. Eat immediately. YUM. This is a great vegetarian meal.

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