Butternut Squash Ravioli
Any time I am hungry but want something light and healthy, I make some variation on ravioli and a salad. Strawberries and spring greens are in season so this is perfect seasonal salad to make while you are waiting for the water to boil for the ravioli.
Ingredients and Preparation
Butternut Squash Bertagni Ravioli - 6 ravioli per person.
Extra Virgin Olive Oil for drizzling
Grated Parmesan Cheese
Count out the amount you need based on how many are eating. If 3 - 4 are eating I make the whole package. Fill a 1 to 2 quart pot with water. Add 1 tsp Himalayan Sea Salt. Place pot of salted water on burner. Turn burner to high heat. When water begins to boil, turn down slightly and add desired amount of ravioli. Let cook for 8 - 10 minutes. Drain water in colander or lift cooked ravioli out with a spider skimmer.
Place ravioli on plate, drizzle with a quality olive oil. Sprinkle with grated parmesan cheese.
This brand of ravioli can often be found at Whole Foods Market. But if it is not available There are usually other brand options on Butternut Squash Ravioli. Why I love this brand is the ingredients are minimal. I always read the ingredient label and look for the least amount of processed ingredients.
Sauteed Lemon Kale
1 bunch of organic curly kale
1/2 of organic medium lemon
Himalayan Sea Salt (or to taste)
1 Tbls Organic Avocado Oil for skillet
Wash and dry kale. Pull kale greens off the stems and put greens into a colander. With paper towels pat greens dry
Place washed and dried kale in a bowl. Squeeze juice from lemon half over kale. Massage the juice into the kale greens. Drizzle avocado oil to kale greens. Massage oil into lemony kale.
Place small skillet on medium burner. When skillet is hot, add massaged kale to skillet. Stir as kale cooks until just wilted. Sprinkle lightly with salt if desired
Serve with a Strawberry Spicy Almond Salad with a Raspberry Balsamic Vinaigrette
