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Skillet Ravioli with Broccoli and Spinach

 

Next time I'll broil it a bit toastier


This is another keeper from the Martha Stewart meal kit. This one is very easy to do without the kit, since it doesn't use many ingredients. I also love that it's a one-pot meal, and it comes together quickly.

The original recipe uses mascarpone, which yes, is delicious. But I've substituted cream cheese twice now, and it's still yummy.

I remain fascinated by how perfectly the broccoli and spinach end up being cooked using this method. I'm curious about branching out and trying other vegetables, but I lack confidence that the vegetables would turn out so well. Also, I love the sheer quantity of vegetables in this recipe! We very easily eat the entire crown of broccoli and 3 oz of spinach in 2-3 servings, and it doesn't feel like a chore. 


The Recipe:
1 small crown broccoli, cut into bite-sized pieces
3 cloves garlic, minced
1 oz parmesan, grated
3 oz baby spinach
1 package cheese ravioli (the refrigerated type)
3 oz cream cheese
1 tb olive oil
salt and pepper to taste
  • Preheat the oven to broil.
  • Heat olive oil in a 10-inch ovenproof skillet over medium-high. Add broccoli and a pinch of salt, and stir to coat evenly. Add 1/4 c water, then cover and cook 2-3 minutes.
  • Add chopped garlic and stir for 1 minute.
  • Add spinach, then cover and cook until spinach is wilted, about 2 minutes.
  • Move the vegetables to a bowl.
  • To the skillet, add the ravioli, 1/2 c water, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook 5 minutes.
  • Remove from heat. Stir in the cream cheese and half of the parmesan, and season to taste with salt and pepper. Fold in the vegetable mixture.
  • Top with the remaining parmesan. Broil for about 3 minutes until the tops are slightly browned and crispy.

The Verdict:
Overall grade: A+
Overall reason: Delicious, impressive, easy, and so many vegetables!
Time to prepare: 30 minutes
Husband quote: "I think you should call it RAD-ioli."



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