Veggie Sausage Ravioli
Y’all know I’m trying to eat even healthier than I did last year. What held me back last year was the cost, but I enjoyed every good thing I ate that the cost doesn’t matter to me anymore. Now that’s not to say I am going to break the budget to eat healthier, but it does mean that I’m going to frugally incorporate more of what I like to eat into our meal plan. At this point, no one in my house eats like I do which means we have to vastly different meal plans week to week. With that being said, I’ll tell you last night Germaine and shopped for each of our meal plans and the budget was just fine. As a matter of fact, we had $35 left over after buying most of the ingredients for our meal plans. That was surprising to see since we both thought we’d exceed the budget with us both eating different foods.
To give you example of what I like to eat let me share last weeks lunch with you. I had a Veggie Sausage Ravioli with pesto, cherry tomato and spinach. The ravioli is a vegan pasta filled with veggie sausage, roasted red pepper, kale and vegan mozzarella cheese. That in and of its self is so good. Then to it I added a simple spinach pesto and sautéed in some cherry tomato with baby spinach leaves. I topped everything with a few sprinkles of flax-seed and went to town on this dish. Y’all….
….it was beyond good and the flavor was beyond my expectations. So I’m guessing you want to know how I actually made it right? Cool, you can print the recipe off below but know that once you start eating these new recipes I’m sharing, you might get addicted. Don’t say I didn’t warn you.
- 1 pk. of frozen Veggie Sausage Ravioli
- 1 1/2 c. baby spinach leaves
- 1/2 c cherry tomatoes
- 1/4 c. olive oil
- 1/4 c. seasoned rice wine vinegar
- Place 1 cup of baby spinach, olive oil, and seasoned rice wine vinegar in a food processor and blend for 30 to 60 seconds
- Cook the pasta per the package direction and drain off the water. Set aside in a strainer.
- Cut the cherry tomatoes in half.
- Heat a skillet on medium heat. Add the pesto, pasta and tomatoes. Heat for 3 to 4 minutes until warm, stirring consistently.
- Serve immediately.
- Optional: Top with golden toasted flaxseed
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