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Healthy Infused Comfort Food

This Is Not Chef Boyardee Ravioli

Appetizer Ravioli StackOK I'm going there, yes carbs, I love them. I'm sure you do too...
I know you here this all the time moderation, everything in moderation...
Oh so true, that's why it's a good ideal to incorporate whole grains into your diet... You can find some great pre-made whole grain ravioli in the markets today... Take a day and explore @ some of your neighborhood markets, don't forget the farmers market... If you know anything about me
"I Love The Farmers Market" They range in size and the product they sell, but you'll be amazed @ some of the specialty items you'll find... Like "Whole Grain Pasta / Ravioli"...

Most likely you've made a version of this before or enjoyed it at you favorite restaurant and we're not talking about Chef Boyardee Ravioli lol... In this picture I'm using "Spinach & Cheese Ravioli"... I'm using some basic ingredients that I'm sure you have @ home, but if not improvise...

  1. Ravioli (your favorite)
  2. Tomato Sauce (your favorite , red the lables the less additives the better}
  3. Tomatoes (tear drop or cherry)
  4. Green Beans (Fresh or Frozen)
  5. Olive Oil
  6. Fresh Garlic Crushed (pre-crushed in jar is fine if you want to save time)
  7. Fine Bread Crumbs
  8. Sea Salt & Cracked Black Pepper (or ground black pepper)
                   (cracked has more flavor & stays fresher longer, because it's in seed form)
               9.   Dried Herbs (like parsley, oregano, basil or  Italian herb blend)
               10. Capers (find in almost any market, comes in a jar)
               11. Aged Cheese ( for grating or your favorite firm cheese)

I didn't include any measurements because it all depends on how many people your serving. The picture shows an appetizer size.

  1. Bring to boil a medium to large pot of water, add a dash of salt & about 1/2 tsp of olive oil
                    {I like to add a little dried herb to the water, this is twice the spice}
                2. Heat a saucepan on medium low heat, add about 1 tsp of olive oil 
                    to coat the bottom of the pan, add a little garlic and stir until fragrant, add
                    a pinch of dried herbs and you tomato sauce, place lid on top and simmer
                3. Heat oven to 375 degrees, coat tomatoes in olive oil and sprinkle with a
                    little salt & black pepper, roast in oven until the skin burst about
                    10-15 mins. {when done set aside, keep warm & use for garnish}
                4. Add your green beans to the boiling water, let cook until heated thru,
                     drain set aside (don't dump the water, reuse for ravioli, bring to boil)
                 5. Heat a fry pan on low with enough olive oil to coat the bottom, add a                             a little dried herbs & enough garlic to your liking heat until fragrant
                     about 1-2 mins, Toss your green beans in pan until heated thru about
                     2mins. Turn off heat and keep warm.
                 6. Add Ravioli to the same boiling water you cook the green beans in and
                     follow the package directions {fresh pasta cooks quicker}, drain
                 7. Repeat step 5 add capers, add ravioli, sprinkle on a little bread crumbs to
                     lightly coat the top of the ravioli toss in pan, heat for about 2 mins,
                     remove from heat
                 8. Shred your cheese in a bowl or plate (enough to for topping)
                 9. Assemble your warm plate by
                    {placing in the oven after you cooked your tomatoes, & the oven is off}
Appetizer Ravioli Stack   "Assemble by picture"
Green Beans
Remember We Eat With Our Eyes

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