Curried Ravioli with Spinach
4 servings
Ingredients
- 1 package 9 oz refrigerated cheese-filled ravioli
- 1 box 9 oz frozen chopped spinach
- 2 oz cream cheese softened
- 2 ⁄3 cup canned coconut milk not cream of coconut
- 1 ⁄3 cup vegetable broth
- 3 ⁄4 teaspoon curry powder
- 1 ⁄4 teaspoon salt
- 1 ⁄4 cup chopped peanuts
- 1 ⁄4 cup sliced green onions 4 medium
Instructions
- ook and drain ravioli as directed on package.
- Cook and drain spinach as directed on box.
- In 1-quart saucepan, mix cream cheese, coconut milk, broth, curry powder and salt.
- Cook over medium heat, stirring occasionally, until hot.
- Spoon spinach onto serving plate.
- Top with ravioli and sauce.
- Sprinkle with peanuts and onions.
Notes / Tips / Wine Advice:
Coconut milk, which is richly flavored and slightly sweet, is made from simmering fresh coconut meat and water. It is used extensively in Thai and Indonesian cooking. Don’t buy cream of coconut by mistake; that is for making tropical-flavored drinks and desserts.
Nutritional Information
Calories: 420 kcal
