Since changing our diets, it’s pretty tough to go out to eat, especially for italian food. Most pastas and sauces are highly processed so we have opted for making some of our favorites at home. Do your best to find organic frozen pasta but if you can’t find (or afford) organic, make sure the package says “no preservatives” and read the ingredient list, trying to find one with the fewest ingredients.
For this recipe, I used Newman’s Own Organic Sauce to speed up the process, but it would be delicious with a from scratch sauce as well. Spinach is on the dirty dozen list so grab an organic variety. This is one of my favorite bargain organic buys, at Walmart you can find a huge tub of organic baby spinach for just $3.88.
Using wine in pasta dishes is usually a matter of preference. I love the flavor red wine adds to red pasta dishes, almost like you have labored over this dish all day, but if you do not, or do not have any on hand, use stock.
1 bag frozen cheese ravioli
1 jar Newman’s Own Organic Marinara Sauce
4 cups fresh baby spinach
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup red wine (or stock)
1/2 cup parmesan cheese
1 cup mozzarella
In a large pot, boil ravioli according to package, drain, pour into a bowl and toss with red sauce, set aside. Next, heat olive oil over medium high heat. Add garlic and let sizzle until fragrant, about 30 seconds. Add spinach and toss to coat with garlic and oil. Once spinach has begun to wilt (about 2 minutes), pour wine in the pan, stirring well and letting alchohol evaporate. Scrape the browned bits off of the bottom of the pan. Pour spinach and any remaining liquids in the pan onto the ravioli along with the parmesan, toss well to evenly distribute the spinach. You can salt and pepper if desired, or wait until after baking.
Pour ravioli mixture into a well sprayed baking dish and top with remaining sauce (if desired) and then mozzarella. Bake for 30 minutes on 375. Allow pasta to cool about 10 minutes before serving. Enjoy.