05-31-2005, 12:31 PM
8 ounces unsalted butter
Pinch salt
Pinch white pepper
Dash lemon juice
2 cups baby spinach leaves
1 ounce torn fresh basil leaves
1 teaspoon minced garlic
2 pounds Portabella ravioli, cooked and drained
1 cup shredded mizithra cheese
Sprig of parsley
Sprig of rosemary
2 tablespoons diced roasted red bell pepper
Add the butter to a hot sauté pan and heat until it begins to brown. Add salt, pepper and a dash of lemon juice just before butter starts to burn. Add the spinach, basil, garlic and ravioli, then toss well. Add the cheese and toss well until the ravioli is evenly coated with the cheese.
Gently spoon into a serving bowl with a slotted spoon to prevent an excess of liquid. Garnish with the parsley, rosemary and red peppers.
Pinch salt
Pinch white pepper
Dash lemon juice
2 cups baby spinach leaves
1 ounce torn fresh basil leaves
1 teaspoon minced garlic
2 pounds Portabella ravioli, cooked and drained
1 cup shredded mizithra cheese
Sprig of parsley
Sprig of rosemary
2 tablespoons diced roasted red bell pepper
Add the butter to a hot sauté pan and heat until it begins to brown. Add salt, pepper and a dash of lemon juice just before butter starts to burn. Add the spinach, basil, garlic and ravioli, then toss well. Add the cheese and toss well until the ravioli is evenly coated with the cheese.
Gently spoon into a serving bowl with a slotted spoon to prevent an excess of liquid. Garnish with the parsley, rosemary and red peppers.