Saturday nights are for pasta and wine. Love a hearty bowl of this Butternut Squash, Mushroom & Goat Cheese Ravioli with Garlicky Spinach + Chili Oil! Grab the delicious deets below.
Drop your favorite ravioli into a stockpot of boiling water for ~8 minutes. Bring a saucepan to medium heat and toss the cooked ravioli in some chili oil. In a salad bowl, toss ~2 cups of organic baby spinach or arugula with 1-2 tbsp of extra virgin olive oil, 1/4 tsp of sea salt, and 2-3 finely minced garlic cloves. When well mixed, throw on top of the ravioli and sauté everything together. Throw a handful of crumbled feta, drizzle some extra chili or truffle oil/ red pepper flakes and transfer to individual bowls. Feeling a little extra? Add a squeeze of lemon and a tiny pinch of lemon zest while it’s cooking.
