Marinara Plus Spinach Ravioli
Quick and Easy Week Night Meal
Everyone loves an easy dinner and what's easier than a 6 ingredient meal with only a few minutes of prep time? A simple spin to a classic ravioli dish. Pair this Marinara Plus dish with a mellow Chianti since our tomato sauce is made with Carmelina brand San Marzano Tomatoes which are low in acidity and smoother than most.
1 bag Fresh Baby Spinach
1 tablespoon Lemon Juice
Salt to taste
1 18-ounce bag Spinach Ricotta Ravioli
½ cup Parmesano cheese (grated or shaved)
- Prepare a pot of water to boil for ravioli.
- Wash and lightly steam one big handful of spinach per person; drain, cover, and set aside. (We prefer to pat the spinach dry after draining to eliminate all water)
- Pour Marinara Plus into sauté pan. Warm on low heat while you prepare the next steps. (Note: to not bring to a boil to preserve nutrients)
- Cook your favorite spinach or cheese ravioli according to directions and drain.
- Place steam spinach on the center of the plate and sprinkle with lemon juice and a touch of salt to taste.
- Add ravioli and top with ReadtheLabl Marinara Plus.
- Sprinkle with Parmesano cheese and voila!
FOR THE ADULTS!
Chianti is the obvious choice with a marinara sauce, but since our sauces are made with Carmelina Brand San Marzano tomatoes, which naturally have a lower acidity and smoother taste that all of the others we sampled, you don’t need to battle that acidity with a bold wine.
A simple approach would be lighter red likePinot Noir or light Sangiovese (be sure and don’t go Sideways with Merlot) or maybe a crispySauvignon Blanc (for the white wine lovers). For a more adventurous white wine endeavor look for a Northern Italian white wine like a dry Erbaluce (from the Piedmont region North of Turin), but make note to not grab the dessert Erbaluce wine; or try a white Friulano which will also easily accompany this delicate, yet simple and very nutritious vegan meal (sans the cheese of course).