10 Ideas for Cheese Ravioli: Ravioli with Spicy Cauliflower
In this month’s Real Simple, there was an article on ten ideas for your basic cheese ravioli from the refrigerator section. Many of the ideas looked quite tasty and they all looked like a very easy way to spruce up a basic ingredient.
I made the ravioli and spicy cauliflower tonight. I used black olives and capers and added some parmesan cheese. Both Tim and I enjoyed the dish and it couldn’t have been easier.
Ravioli With Spicy Cauliflower
Real Simple
Cook 16 to 18 ounces of fresh or frozen cheese ravioli according to the package directions, reserving the pasta water as specified.
In a large skillet, cook 1 head coarsely chopped cauliflower, 2 cloves sliced garlic, and ¼ teaspoon crushed red pepper in olive oil over medium heat until the cauliflower is tender and brown, 10 to 15 minutes; season with salt.
Mix in the ravioli, ¾ cup pitted green olives (halved), and ¼ cup reserved pasta water.