My neighbor started his garden this week. He’s been out with the roto-tiller and the hoe, getting the ground ready for planting. In Ohio, planting of gardens doesn’t really start until May rolls in. April is too often chilly and there’s still a chance of snow.

If this year is anything like past years, and I have no reason to believe differently, Jack will plant a ton of tomatoes. He likes tomatoes. They’re easy to grow. They sell well at the flea market. I like tomatoes. Jack shares tomatoes with me.

Since the weather today was a bit chilly and rainy, I thought a warm supper was a good idea. I had some Roma tomatoes and a package of frozen ravioli. Last summer I made some garlic roasted tomatoes and my husband loved them. That idea prompted tonight’s supper.

 

Roasted Tomatoes & Spinach Ravioli

 

Ingredients:

5 Roma Tomatoes
2 tsp minced Garlic
½ cup Olive Oil
1 pkg (25 oz) frozen Ravioli
1 cup fresh Spinach leaves

Directions:

Preheat the oven to 250 degrees Fahrenheit. Slice the tomatoes in ¼ to ½ inch slices. Toss tomato slices in a bowl with olive oil and garlic. Spread in a single layer on rimmed baking sheet. Slow roast at 250 degrees for two hours.

Prepare frozen ravioli according to package directions. Drain and toss with 3 TB olive oil. Stack the fresh spinach leaves (about 4 at a time) and snip into strips. Add the spinach to the pasta. Pour the tomatoes, garlic and oil from the baking sheet. Toss the spinach and tomatoes with the pasta. Serve.

Make It a Meal: Serve with tossed salad and fresh bread.

Variations: Add some grilled chicken or steak strips. Chopped broccoli and green peppers add extra color to the dish.

Approximate Nutritional Value: Servings Per Recipe: 5, Amount Per Serving: Calories: 507, Total Fat: 31g, Cholesterol: 60mg, Sodium: 299mg, Total Carbs: 45g, Protein: 13g.

Storage: Keeps up to one week in the refrigerator and four to six weeks in the freezer. Thaw before reheating.

 

Do you prefer cheese or another filling in your Ravioli?  

 

 

 

Printable Recipe click here.

 

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