Spinach cream cheese ravioli with garlic butter sauce, anyone?
Happy Tuesday my Insta friends? Today, I am sharing a simplified version of ravioli that you can make at home using dumpling wrapper. Yass!??
~ 6oz of fresh spinach, you may use frozen ones if you prefer
~ 4 tbsp vegan cream cheese
~ 2 tbsp parmesan cheese
~ 2 tbsp chopped marinated artichoke (optional)
~ dash of black pepper
~ 1 package of dumpling wrapper, yields ~ 16 raviolis, save the remaining wrapper in airtight container and refrigerate or double up this recipe.?
In a heated pan with 1 tsp oil, sauté spinach until wilted, squeeze as much liquid out as possible and place them in a bowl. Mix in parmesan and cream cheese until well combined. Season with black pepper and add a little milk if you prefer it creamier. Place a dollop of mixture in the middle of the wrapper. Moisten the edges with splash of water, fold over, and press together with a fork to seal for the crescent shaped look. You may boil or pan fry them. I did the latter – in a heated pan with some oil, place ravioli, flat side down, and let it brown, turn and repeat, add enough boiling water to cover part of the ravioli, cover lid. Turn heat to low-medium and let simmer until all water is absorbed. Set aside.
~ 2 cloves of garlic, thinly sliced
~ 2 tsp butter
~ 1 tbsp plantbased milk
In a heated pan, melt butter and brown garlic, add milk and cook until it starts to bubble. Slather this sauce over your pan fried ravioli and serve warm.
What do you think? Easy peasy?? Will you give this recipe a try? Let me know??
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