Have you ever heard of or tasted a dish and tried to recreate it? That’s how many of my recipes come to fruition. My friend Amanda told me that a friend of hers made goat cheese and basil ravioli. From that moment on, I wanted to try it! After visiting Seasons 52 and seeing the dish on the menu, I knew it was fate. It was incredible! So light and fresh – perfect for Spring and Summer. While I still could “taste” it, I successfully tried to recreate it.
$10 in ingredients for pasta, filling and sauce…not too bad!
In a large pot of boiling water add tomato and boil for 5 minutes. Remove with a slotted spoon. Run under cold water. Core the tomato. Keep your pot of water boiling for the pasta…
Lightly peel the skin – it almost falls off!
Dice the tomato. Cut 1/2 cup fresh spinach, de-stemmed and cut into strips.
In a saucepan on medium low, simmer 1/4 c vegetable stock. Add 1 Tbsp olive oil. Add 1 tsp garlic and tomatoes. Allow to simmer on low while making pasta. Just before you’re ready to spoon over pasta, add spinach.
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