Spicy Ravioli Florentine

SRC Reveal Day for Group B!

The recipe today comes from Claire at The Realistic Nutritionist. Claire is passionate about health and fitness and uses whole and organic foods. She's also working on her Masters in Dietetics. You can get the list of Claire's delicious "Eat Skinny Be Skinny" recipes here. 

When looking at any recipes, it's always pasta that catches my eye. When I saw Claire's recipe for Spicy Ravioli Florentine, I knew that would be what my secret would be! 

I made a few adaptations based on what I had on hand. I cut the 2 tablespoons red pepper flakes to 2 teaspoons and used frozen spinach (thawed and drained) instead of canned. I used Feta cheese instead of Parm.

Thanks, Claire for a great recipe!

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Spicy Ravioli Florentine - adapted from here

20 oz. bag of cheese filled frozen ravioli

1 pkg frozen spinach, thawed and drained

1 can fire-roasted diced tomatoes

1 tsp red pepper flakes

5 garlic cloves, minced

2 T olive Oil

1 T Feta cheese, crumbled

Heat olive oil and garlic in medium sauce pan. Add red pepper flakes and garlic and cook for 3 minutes. Add spinach and tomatoes to the pan. Cook until heated through and most of the moisture has evaporated. Place ravioli on a dish and spoon tomato-spinach mixture over. Add crumbled feta cheese and serve. Makes 4-5 servings.

Take a minute to check out the other recipes from Group B on the bloghop!