Saturday, May 23, 2015


It is seldom that I make a recipe just as it is written,  but I did this one yesterday. It is from Woman's Day magazine, June issue.
Also see it here: MEAL Plan Monday #33
Ravioli Puttanesca

To avoid broken or bursting ravioli, reduce the heat and cook in simmering water instead of boiling.



  • 1 lb. cheese ravioli
  • 2 tbsp. olive oil
  • 2 cloves garlic, finely chopped
  • 1/3 c. pitted Kalamata olives (about 15), chopped
  • 1 tbsp. capers, rinsed and chopped
  • 1 c. grape or cherry tomatoes, sliced
  • 4 c. baby spinach
  • black pepper
  • 1 c. fresh basil leaves, torn
  • Grated Parmesan or Romano cheese, for serving


  1. Cook the ravioli according to package directions.
  2. Meanwhile, heat the oil and garlic in a large skillet over medium heat until the garlic starts to sizzle, about 3 minutes. Add the olives and capers and cook for 2 minutes more.
  3. Add the tomatoes and toss to combine. Add the ravioli, spinach, and 1 teaspoon black pepper; toss until the spinach begins to wilt, 2 minutes. Fold in the basil and serve with grated cheese, if desired.
PER SERVING 467 CAL, 20 FAT (7 G SAT FAT), 64 MG CHOL, 857 MG SOD, 16 G PRO, 54 G CAR, 5 G FIBER