Wednesday, June 17, 2009

A ravioli to rave about

My friend Bambi Nicklin, a fine page designer I worked with in Orange County, California, years ago, likes to post her dinner menu as her status report at least several times a week. And we, her Facebook friends, are better for having such creative ideas plop onto our virtual plates.

She included this recipe (scanty, yes, but enough to get you to experiment), so I'm reposting it here.
Bambi's Butternut Squash Ravioli

Boil salted water. Fry the bacon, remove to dish, dump the grease. Put olive oil in the pan, toast the nuts, remove to same dish. Cook ravioli in the water, drain thoroughly. Heat olive oil and saute ravioli, add fresh spinach and cook just to barely wilt the spinach. Add nuts, bacon and Gorgonzola cheese. Toss and serve.

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