Ravioli with Creamy Curried Spinach Sauce

I worked with a woman several years ago from Europe and she cooked wonderful, interesting foods. This dish is one she shared with me and has been a favorite ever since. It sounds weird, but tastes delicious! My hubby does not like curry at all, but he really likes this dish. He also dislikes cream cheese, I mean really hates the stuff, but seems to like it in this recipe. This dish cooks up quickly, so it is a good one for a busy night.

Ravioli with Creamy Curried Spinach Sauce

1 family size package cheese ravioli

2 X 10 oz frozen chopped spinach, thawed and drained

4 oz reduced fat cream cheese

1 can coconut milk (reduced fat works well too)

2 tsp veggie bullion

1 TBS curry powder

1/3 cup chopped green onions

1/4 cup chopped peanuts

Salt to taste

1. Cook ravioli, drain

2. Add coconut milk, curry and bullion to a sauce pan. Heat over medium heat until simmering. Add cream cheese and stir until melted. Add cooked spinach and keep warm.

3. Pour sauce over the pasta, gently stir to combine.

4. Serve and sprinkle with green onions and peanuts.

Tortellini Summer Salad

This recipe captures summer time at it's freshest. The past 90 degree weather got me in the summer time mood a little early, but it was still tasty. My sister in law made this years ago and I had to get the recipe from her. Simple and Delicious. If you can wait until summer is actually here, the flavors will be even fresher. Even better, visit your local farmers market for most of the ingredients!

I love the smell of fresh basil and lemon! This dish not only looks pretty, but fills the kitchen with the aroma of summer time!

I served this tonight with a side of peas, Italian flavored tofu and dinner bread.

Tortellini Summer Salad

Family size cheese tortellini

11 oz can corn

1 TBS grated lemon peel

1/8 cup lemon juice

1/4 cup extra virgin olive oil

1/4 cup fresh chopped basil

1 cup chopped tomato

salt/pepper

1. Cook tortellini, rinse with cold water

2. Mix together lemon juice and olive oil

3. Mix together remaining ingredients, add tortellini and lemon juice mixture. Salt/ pepper to taste. Gently stir to combine.

Arugula and Pear Salad with Toasted Walnuts

Have I mentioned before how much I love arugula? Really, it is a fabulous green, full of peppery flavor, good enough to eat alone. Any salad made with arugula is one to try, and this one is particularly tasty. If you can get to a local farmers market for locally grown arugula definitely make the effort as the flavor will be really fresh and intense.

Arugula and Pear Salad with Toasted Walnuts (May 2009 Cooking Light)

1 TBS minced shallots

2 TBS extra-virgin olive oil

2 tsp white wine vinegar

1/8 tsp salt

1/4 tsp Dijon mustard

1/8 tsp black pepper

6 cups baby arugula leaves

2 Bosc pears, thinly sliced

1/2 cup chopped walnuts, toasted

1. Combine first 6 ingredients in a large bowl, stir with a whisk.

2. Add arugula and pears to bowl. Toss to coat. Sprinkle with walnuts.