Ravioli with Spinach and Bacon

At some point in the last month and a half, I made this recipe for dinner.  Probably because the heading is ’20-minute meal’, and the ingredients are easy to come by.

This recipe is from Real Simple, May 2009.

No substitutions were made.

spinach ravioli

Ravioli with Spinach and Bacon

1 lb ravioli (fresh or frozen) – I used frozen cheese ravioli
6 slices bacon
2 tblsp olive oil
2 cloves garlic, sliced
2 bunches fresh spinach, thick stems removed (about 8 cups)
Kosher salt and black pepper
1 tblsp fresh lemon juice

Cook the ravioli according to the package directions.  Drain and divide among bowls.

Meanwhile, cook the bacon in a skillet over med-high heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate.  Crumble.

Wipe out the skillet and heat the oil over medium heat.  Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes.  Add the spinach, 1/2 tsp salt and 1/4 tsp pepper.  Cook, tossing, until just wilted, 1 to 2 minutes.

Stir the bacon and lemon juice into the spinach.  Spoon the mixture over the ravioli.

cartoon-strawberry-9Easy, yummy and only 20 minutes!  I tossed in some pine nuts to add a little crunch.  Put this recipe in your dinner rotation.

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Sausage and Spinach Soup

I was figuring out our dinner menu for the week and asked if husband wanted anything special.  He asked for French Onion soup, he got Sausage and Spinach soup instead.

This recipe is from Cooking Light, March 2007.

No substitutions were made.

sausage n spinach 1

Sausage and Spinach Soup

10 oz sweet turkey Italian sausage
cooking spray
1 c chopped onion
2 tsp bottled minced garlic
1/2 c water
15 oz can cannellini beans, rinsed and drained
14.5 oz can organic stewed tomatoes, undrained
14 oz fat-free, less-sodium chicken broth
2 c baby spinach
1 tblsp chopped fresh basil
2 tsp chopped fresh oregano
2 tblsp grated fresh Romano cheese

spinach Collage 1

Remove casings from sausage.  Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble.  Add onion and 2 tsp garlic to pan; cook for 2 minutes.  Stir in 1/2 c water, beans, tomatoes and broth.  Cover and bring to a boil.  Uncover and cook for 3 minutes or until slightly thick.  Remove from heat, and stir in spinach, basil and oregano.  Ladle 1 1/2 c soup into each of 4 bowls, and sprinkle each serving with 1 1/2 tsp cheese.

sausage n spinach 5

cartoon-strawberry-9This is a wonderful and quick soup, dinner was on the table in less than a half hour!  Husband didn’t love the amount of tomatoes, but the flavor is rich and wonderful.  Just another soup to help chase away the chill of the Fall.

Stuffed Sausage & Spinach Loaf

A couple of Fridays ago me, husband and another couple had made plans to go to an outdoor screening of The Sandlot.  (Best baseball movie – EVER.)  The problem was it had been raining for about 3 days straight here with no signs of letting up.  Instead we decided to hang out at home and try something new.

This recipe is from the Early Summer issue of the Penzey’s catalog.  2013 issue, I think.

No substitutions were made.

sausage spinach loaf 1

Stuffed Sausage & Spinach Loaf

First is the recipe for the White Bread.
1 1/4oz package dried yeast, regular or quick rise
2 tblsp warm water (110 degrees)
1/4 c sugar
2 tsp salt
1/3 c butter, softened
1 c hot milk
3/4 c cold water
1 egg, beaten
5 1/2 to 6 c all-purpose flour

Grease and set aside 2 standard loaf pans.  – Skip this if you are making solely for the Sausage & Spinach Loaf.  In a small bowl, combine the yeast and warm water.  Stir to blend and set aside.  Combine the sugar, salt and butter in a large bowl.  Add the hot milk and stir until the butter is melted.  Add the cold water and let cool until the mixture is lukewarm.  Add the yeast mixture and the beaten egg to the milk mixture.  Gradually add enough flour to make a soft dough.  This will take about 5 cups; the other 1/2 – 1 cup can be used to flour your kneading surface.  Use your hands to mix the dough in the bowl and incorporate as much of the flour into the dough as possible.  Turn the dough out onto a floured surface and knead until the dough is smooth and elastic.  Do this by folding the edges of the dough toward the center and pushing the dough away from you with the heel of your hands and rotating it on the board as you continue to knead.  This should take about 5 to 10 minutes.  Divide the dough into two equal pieces.  This is the point to wrap half in plastic wrap and freeze if desired.  Use the other half for the Stuffed Sausage & Spinach Loaf.

sausage spinach loaf 2
Sausage & Spinach Loaf:
1 lb bread dough
1 lb bulk Italian sausage, hot or sweet
1 10oz box frozen spinach, thawed and squeezed dry
2 c shredded mozzarella cheese
1 egg, lightly beaten
3 tblsp grated Parmesan cheese
1 tsp oregano
1/2 garlic powder

Thaw bread down on a greased baking sheet, let rise until doubled. – I put my dough into a greased bowl and let rise.  Preheat oven to 350 degrees.  Cook the sausage until nicely browned and crumbly.  Drain and cool slightly.  Roll the loaf of dough into a large 14×12-inch rectangle.  Doesn’t need to be perfect.  Spread the sausage mixture lengthwise down the rectangle, about 1/3 of the way from one of the long ends.  Top with spinach and sprinkle with mozzarella cheese.  Roll up jelly-roll style, staring with a long side; pinch seams to seal and tuck the ends under.  Place on a baking sheet, seam side down.  The the ends under and form in a crescent shape.  Brush with egg.  In a small bowl, combine the Parmesan cheese, oregano and garlic powder, then sprinkle on the loaf.  If the egg drips all the way to the bottom of the loaf, be careful removing the loaf after baking because it could be stuck.  Carefully run a spatula underneath to loosen it.  Bake at 350 degrees for 20-25 minutes.  Let rest a few minutes before cutting.  Serve warm.

sausage spinach loaf 3

cartoon-strawberry-9Well.  This calzone/loaf  monster tastes amazing.  Totally worth the time and effort involved.  BUT I would love to meet the person who can jelly roll a pound of sausage, 10 oz of spinach and 2 cups of cheese.  IT’S IMPOSSIBLE!!  I just folded the ends up over themselves and prayed for the best.

Cheese Tortellini with spinach, peas and brown butter

Husband was away on a business trip, and I was looking for a recipe that included tomatoes or mushrooms for me to try.  Have I mentioned he doesn’t like tomatoes or mushrooms?

This recipe is from Real Simple, September 2012.

I did not alter the recipe in any way.

cheese tortellini 1

Cheese Tortellini with spinach, peas and brown butter

1 lb fresh or frozen cheese tortellini
1 c frozen peas
4 tblsp unsalted butter
1 small bunch flat-leaf spinach, thick stems removed (about 6 cups)
1 medium beefsteak tomato
1 tsp finely grated lemon zest
1 tblsp fresh lemon juice
kosher salt and black pepper

Cook the tortellini according to the package directions, adding the peas during the last minute of cooking.

Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes.  Add the spinach and tomato and cook, tossing occasionally, until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more.

Add the tortellini, peas, lemon zest and juice, 1/2 tsp salt and 1/4 tsp pepper to the skillet and toss to combine.

cheese tortellini 2

cartoon-strawberry-9I still haven’t perfected the brown butter technique, I think I should have cooked the butter just a little longer.  This was a wonderful dish, filling and light.  To make it a little more hearty, I would add a cup of shredded chicken and maybe saute some mushrooms before adding the spinach and tomatoes.