A great sauce mixed with ravioli!
Ravioli con salsa di olive Kalamata (Italian)
Serves 4
1 pound (455 g) organic ravioli of choice
2 Tbs. (30 ml) olive oil
3 chopped garlic cloves
1/3 cup (65 g) pitted Kalamata olives, chopped
1 cup (200 g) sliced organic cherry tomatoes
4 cups (800 g) spinach
black pepper
Italian spice
1 cup (200 g) fresh torn basil leaves
grated Parmesan or Roman
option: 1 Tbs. (15 g) rinsed and chopped capers
1. Cook the ravioli according to package directions.
2. Heat the oil and garlic in a large skillet over medium heat, about 2 minutes.
3. Add the olives and optional capers, cook for 2 minutes.
4. Add the tomatoes, spinach, and spices, cook about 2-4 minutes.
5. Add the ravioli and toss altogether.
6. Fold in the basil and serve with the cheese.
-modified "Woman's Day"
