Ravioli Spotlight: Spinach and Cheese

So, what a nice coincidence, St. Patrick’s Day being tomorrow, and today we’re going to talk about Spinach and Cheese Ravioli!  These ravioli are great with marinara as well as an alfredo sauce.  Another great idea is a simple pesto cream sauce.  I like to reduce the cream under low-medium heat and then add the pesto right before you serve it.  If you heat the pesto with the cream, sometimes the color can turn by the time you serve it, so just add it, bring it up to a good temperature, and serve it like that!  Finally, to really go with the holiday, we’d like to suggest some spinach on spinach action: a creamed spinach sauce!

In a large saucepan on med-high heat , add 1 Tbl butter, garlic, and 1/2 c of the onion, and saute until soft.  Add spinach, season with 1 tsp salt and 1/2 tsp black pepper, cook until very little liquid left, take off heat.   In another saucepan, add the rest of the butter, garlic, and onion, saute until translucent, then add sunchokes and season with remaining salt and pepper.  Saute for 3-4 minutes, then add stock and heavy cream.  Simmer until sunchokes are soft enough to be crushed with a spoon, then blend with an immersion blender or standard blender. Fold in spinach and serve over your ravioli.