Today’s recipe comes from one of my favorite cookbooks in my kitchen, Betty Crocker’s Easy Everyday Vegetarian. There are many reasons for my love of this cookbook, good pictures, easy to find ingredients, in fact you may have most them in your kitchen already, the meals are fairly quick to make, and for you non-vegetarians out there it gives suggestions of how it can be converted to non-veg options.
After consulting a friend about this recipe he provided some excellent tweeks using just my discription and well I’m happy I took his suggestions because it just pumped up the flavor. I hope you enjoy it as much as I did…
Spinach Curried Ravioli
1 package (9oz) pre-made ravioli
1 box (9oz) frozen spinach
2 oz. cream cheese, softened
2/3 cup canned coconut milk
1/3 cup vegetable broth
3/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon whole coriander
1 stick cinnamon, broken
2 teaspoons fresh ginger, grated
1/2 cup green onion, chopped
1/4 cup peanuts
- Prepare ravioli as instructed on package. Pepare spinach as instructed on package.
- Use cheese cloth to tie up cinnamon stick and coriander in a mini bag.
- In a sauce pan mix cream cheese, vegetable broth, coconut milk, curry powder, salt, ginger and cinnamon coriander bag. Cook over medium heat until cheese is melted and let it simmer, stirring occasionally.
- Place spinach on bottom of serving dish, next layer ravioli, pour sauce over it all. Garnish with peanuts and onion.