Ravioli with tomato sauce and green onions
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 510, total fat 27 G., saturated fats 13 G., proteins 15 G., carbohydrates 50 G., fiber 7 G., cholesterol 119 mg, sodium 889 mg, sugar 5 G.
Calories 510, total fat 27 G., saturated fats 13 G., proteins 15 G., carbohydrates 50 G., fiber 7 G., cholesterol 119 mg, sodium 889 mg, sugar 5 G.
If you're having spinach ravioli for dinner, make a simple green onion sauce for a more complete, more satisfying meal. For the sauce, you'll need a can of cherry tomatoes, high-quality extra-virgin olive oil, and green onions. The white ends of the onions will be part of the sauce, and the greens will be garnished. Toss the cooked ravioli with the sauce, sprinkle with green onions and freshly ground black pepper, and enjoy. Delicious and healthy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 packages of 280 g. ravioli with spinach
- 2 tablespoons extra-virgin olive oil
- 3 green onions, thinly sliced (white parts separated from green parts)
- 1 can (400 g) of canned cherry tomatoes
- 3 tablespoons chilled unsalted butter, diced
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. In a large skillet over medium heat, combine the olive oil, white part of the onion, and a pinch of salt. Cook, stirring, until softened and lightly golden, about 5 minutes. Add the tomatoes, then pour a little water into a jar, rinse, and pour into the skillet; season with pepper to taste. Increase the heat to high and cook, stirring, until the tomatoes burst and the sauce thickens, 13-15 minutes. Remove from heat and stir in the butter.
- Meanwhile, cook the ravioli in boiling water according to package directions. Set aside about 0.5 cups of water and discard the rest. Add the ravioli and half of the green onions to the tomato sauce. Cook over medium heat, stirring occasionally, until the ravioli are coated with the sauce. Stir in a sufficient amount of the reserved cooking water if the sauce is too thick. Divide the ravioli among plates; sprinkle with green onions and season with salt and pepper to taste.
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