Meatless Monday dinner recipe for Sautéed Kale and Mushrooms with Ravioli
1 pk Ravioli, refrigerated
1 Tbsp. Olive Oil
3 garlic cloves, sliced
2 cups chopped Kale
1/2 lb Baby Bella Mushrooms, sliced
2-3 ripe Tomatoes halved
Salt and Black pepper to taste (a generous pinch)
1/4 teaspoon Chili Flakes
1/4 teaspoon Dried Parsley
Cook Ravioli according to the package.
Heat Olive Oil in a large skillet and add garlic slices. Turn the heat to medium low, and stir garlic to prevent from burning.
Add chopped kale, sliced mushrooms and a couple of ripe tomatoes, halved (you may use 1/2 cup of cherry/grape tomatoes instead); keep stirring, and saute for about 10 minutes, still on medium low.
Season with salt, ground black pepper, then pour 1/4 cup of Ravioli water and mix to combine everything and cook for 5 to 7 more minutes.
Drain Ravioli through pasta strainer, and add Ravioli to the skillet.
Drizzle a bit more olive oil and add Chili flakes and dried parsley; gently stir to coat ravioli well. You may add Parmesan cheese.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.