Didn't much feel like cooking tonight, so I picked up a bag of frozen ravioli (cheeper than the refrigerated and better tasting) and a bag of spinach.
For the ravioli, simple sauce of fresh grated parmesan, olive oil, salt and lots of fresh ground pepper.
For the spinach, saute till just wilted in about 1 tsp olive oil per half a bag. Halfway through add creole seasoning. This salts and flavors spinach like no other. This can be started when the timer goes off for the ravioli.
I gotta find some new backgrounds for my food.
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