With everything that is going on lately with Covid-19, one of the things we’ve all been affected by is shopping for groceries.
I’ve heard countless stories shared of not being able to find things/products that we are accustomed to buying without even giving it a second thought.
Meat has been one of the food items that I’ve heard mentioned quite a lot that is scarce,
“We can’t find any chicken, ground beef, ground turkey, etc.”
But I haven’t heard anyone say they couldn’t find produce. So far…
Our stores have still been stocked fairly well with fresh produce – THANK GOODNESS!
The ravioli for this recipe came from Aldi. We love Aldi and wish we had discovered it earlier on. About 4 years ago we decided to go in and check it out and were pleasantly surprised, especially with the produce, dairy, chocolate, and pasta products.
We’re even making a list now on Shop Aldi Grocery Delivery and planning on having our groceries delivered next week. Aldi uses Instacart and so far from using the app and placing items in the cart, it appears to be very user friendly. I’ve never had a cause to try grocery delivery service before but our current situation is a good reason since we are “Social Distancing” and in my case for the past week, “Social Avoidance-ing”.
We thought this ravioli dish was filling. I served it with a side salad and it was plenty.
….Even had some leftovers.
You can have this cooked and on the table in 20-30 minutes. AND, it looks and tastes like a restaurant quality meal.
Mushroom Ravioli with Spinach, Asparagus, Sun-dried Tomatoes
- mushroom ravioli (I used Priano brand from Aldi)
- 8-10 fresh asparagus spears, cut in bite size pieces
- 2 cup fresh spinach
- 5-6 fresh mushrooms, sliced
- 2-3 tbs sun-dried tomatoes in olive oil Italian herbs
- 3 cloves fresh garlic, finely chopped
- Italian Medley seasoning blend (I used Mrs. Dash, salt-free)
- olive oil
- Cook ravioli as directed on package. DO NOT overcook. You want it ‘al dente’. Drain and set aside
- In a large saute pan sprayed with cooking spray, saute mushrooms, asparagus, fresh garlic and sun-dried tomatoes. Add seasoning.
- Add spinach and cook until just wilted.
- Add the drained ravioli in with the vegetables and drizzle with olive oil.
- Top with fresh shredded Parmesan cheese and crushed red peppers if desired.
This dish reheats nicely or is also great cold.
If reheating in a saute pan on the stove, do not over-stir as this will make the ravioli start to fall apart.
Dixie
