Sunday, February 22, 2009
Meal Planner Monday: Soups - Ravioli
This is one of Mom's recipes, but, Mom, I didn't realize that you are a famous chef... I did a google search to see if I could find the recipe already typed out and a pretty picture...and, by golly, this (click here) is what I found!
Here's the recipe with just a couple of my minor adaptations and a picture...
8 ounces sweet Italian sausage, casing removed
1 teaspoon garlic powder (I use 1 clove minced garlic)
4 cups water and 4 tablespoons dry chicken broth (granules or powder) (I use 1 carton of the all natural chicken stock which is 4 cups in place of the granules and water.)
9 ounces frozen miniature cheese ravioli
3 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes (My recipe says crushed?)
1 (15-ounce) can garbanzo beans
1/4 cup brown mustard
1/2 teaspoon oregano leaves
1/4 teaspoon pepper
1 1/2 cups chopped fresh spinach
Parmesan cheese, grated
Brown the sausage. Add the garlic, and cook it for 1 minute with the sausage. Crumble the sausage, drain the grease, and set aside. Heat the water with the chicken broth granules. When it boils, add the ravioli, and cook for 4 to 5 minutes, until tender. In a small bowl, stir the flour into the diced tomatoes until the lumps are gone. Add the tomato mixture, beans, mustard, oregano, and pepper to the broth. Heat through until thick. Stir in the spinach, and cook just until wilted, about 1 minute. Serve immediately topped with lots of Parmesan cheese. (I kind of like it without the grated cheese to save on calories, but I know that's your favorite part.)
Yield: 8 servings
Also, I think that serving garlic bread on the side goes well.