|Photo: Good Housekeeping|
Yesterday I posted a recipe for mashed potato lasagna. I have to admit that I'm a bit embarrassed for sharing the dirty little secret of my food lust. Today's recipe is not quite so over the top. It has "salad" in the title, so that helps, doesn't it?
1 9-oz pkg fresh cheese-stuffed ravioli
1 9-oz pkg fresh cheese-stuffed spinach ravioli
1 bunch broccoli rabe (about 1 pound)
1 medium-sized onion
2 tablespoons olive oil
1 15-oz container refrigerated plum tomato sauce with basil
1/2 cup drained, oil-packed sun dried tomatoes, chopped
1/8 tsp. crushed red pepper flakes
Parmesan cheese for garnish
Prepare ravioli as label directs; drain. Place in large bowl.
Meanwhile, cut off tough stems from broccoli rabe; cut broccoli rabe into 2-inch pieces. Cut onion into wedges.
In 12-inch skillet over medium-high heat, in hot olive oil, cook onion until tender and lightly browned. Stir in broccoli rabe and 1/4 teaspoon salt; cook until broccoli rabe is tender-crisp, about 5 minutes, stirring occasionally.
To ravioli in bowl add broccoli-rabe mixture, plum tomato sauce, sun-dried tomatoes, crush red pepper flakes, and 1/4 teaspoon sald. Gently toss to mix. Cover and refrigerate at least 1 hour.
To serve, draw blade of vegetable peeler or cheese slicer across surface of block of Parmesan cheese to make thin, wide slices. Spoon ravioli salad onto platter and garnish with Parmesan shavings.