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Ingredients

How to make it

  • Heat the oil in a large sauté pan over a medium high flame. Add the onions, season with some salt and pepper and begin to sauté. When the onions take on some light brown color, add the gar-lic, then the mushroom slices, toss and continue to cook.
  • Heat the oil in a large sauté pan over a medium high flame.
  • Add the onions, season with some salt and pepper and begin to sauté.
  • When the onions take on some light brown color, add the garlic, then the mushroom slices, toss and continue to cook.
  • Bring about 3 quarts of water to a boil and cook the ravioli. Meanwhile, add the spinach to the sauté pan and toss using tongs to combine the ingredients.
  • Pour in the balsamic vinegar, toss and simmer just until the spinach is well wilted.
  • When the ravioli are cooked, drain them, then toss with the additional olive oil and the grated cheese.
  • To serve, divide the spinach sauté onto two serving plates.
  • Top with the ravioli and garnish with the crumbled goat cheese. Serve immediately.

Reviews & Comments 1

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    " It was excellent "
    tilgidh ate it and said...
    Great combination of flavors! *5*
    Was this review helpful? Yes Flag

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