Ingredients
1 pound fresh cheese raviolis
12 plump, chewy sun-dried tomatoes (about 2 ounces)
2 medium cloves garlic
a couple big pinches of red pepper flakes
1/3 cup extra-virgin olive oil
1 teaspoon fresh thyme
1/8 teaspoon salt
1/4 cup walnuts or pine nuts, lightly toasted
3 handfuls of baby spinach tossed with a glug of olive oil and a big pinch of salt.
2/3 cup oven-roasted cherry tomatoes (optional)*
a bit of crumbled goat cheese
Description
For The Sun-dried Tomato Lovers Out There. Goat-cheese Raviolis Tossed In A Sun-dried Tomato Red Pesto Sauce, Served Over Baby Spinach.
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