Happy Friday, everyone!
I’ll be honest with you: I’m feeling pretty exhausted as I write this. It’s just been one of those weeks where the days just drag on and the work at the office just piles up. The one thing that’s kept me going this whole week has been the knowledge that I had a package of braised beef ravioli in my fridge. I’ve had this dish planned since grocery day, and I won’t lie — it’s been challenging having to wait. Somehow, I did it, and I managed to save the ravioli for the end of the week. And it was sooo worth it…
The best part (probably? maybe? gosh, it’s so hard to pick one) about this ravioli is that it can be on your table (and in your belly) in just about 30 minutes.
That’s right, this heavenly ravioli is a 30-minute meal. The term 30-minute meal has become music to my ears ever since moving out of my parents’ home. Moving out has meant becoming responsible for cooking dinner every night, which isn’t so easy after working for 8 hours. Gone are the days when I could come home from work to my mom’s cooking, and kick my feet up until dinner. But meals like this one make that fact a bit easier to swallow.
Two other honourable mentions (in the best part about this category): this dish is both budget-friendly and apartment kitchen-friendly. Budget-friendly, because you probably have most of the ingredients in your pantry, and if not, they’re easily accessible and affordable. (And hey, if you have everything except the ravioli, you can pair the sauce with any pasta you like … I won’t tell!) Furthermore, don’t worry if all you have is just a couple measly feet (if that) of counter space: that’s all you need! Besides chopping the onions and garlic, all the work is done on the stovetop. In other words, no giant mess, no accumulation of bowls and plates and pans, no tripping over yourself to make dinner. Sound good? I thought so, too!
Hint: Garnish with some torn up fresh mozzarella and chopped parsley…it’ll really complete the meal and make it seem like it took way longer to make than it actually did.
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 3 c. (or 3 large handfuls) baby spinach
- 1-350 g. package of ravioli (of your choice)
- 1-680 ml can tomato sauce (not marinara - just plain tomato sauce)
- 1 tbsp. dried basil
- 1 tsp. salt
- 1 tsp. pepper
- Pinch of sugar
- ¾ c. 15% cream
- Fresh mozzarella, optional (for garnish)
- Chopped parsley, optional (for garnish)
- In a large skillet, heat the olive oil and butter over medium heat.
- Add onions and sauté until translucent, about 5 minutes.
- In the meantime, bring a large pot of salted water to a boil. Add ravioli and cook for 5-7 minutes.
- Add the garlic and baby spinach and sauté for another 5 minutes. You want the spinach to wilt and the garlic to become fragrant.
- Add the can of tomato sauce. Fill the can about ¼ of the way full with water, gently swirl it around to release the remaining tomato sauce from the edges of the can, and pour into the skillet.
- Season with basil, salt, pepper, and a pinch of sugar.
- Raise the heat to medium high, until the sauce starts to bubble, then lower to medium-low, and simmer for 10 minutes, stirring every so often to make sure the sauce doesn't stick to the bottom of the pan or bubble over.
- Add the cream (I like using 15% but you can use 35% if you want to make this even richer!). Simmer for another 5-8 minutes.
- Once the ravioli is cooked, use a slotted spoon to add the ravioli to the sauce. It's okay if you get some pasta water in the sauce - this will help thicken it! Toss to combine
- Garnish with torn fresh mozzarella and parsley and enjoy!
Love means kicking your feet up with a bowl of this ravioli. You earned it!