So Many Dishes

When I try a new recipe, I usually make it exactly as the recipe says. If I make it again, I’m likely to tweak it, but very rarely do I make any changes on the first try. I want a sense of what the person who created the recipe tasted, plus experience their cooking process.

The second time, though, is when I get creative. It might be as simple as changing up the prep. Maybe I’ll season a dish differently. I have a favorite orange chicken and rice that calls simply for grated orange zest. I juice the orange as part of the liquid, and it just makes the dish pop. I might not have created the recipe, but the adjustments and changes make it feel like mine.

I tried a new recipe last night, though, where I won’t change a single thing. This pesto-flavored ravioli dish is quick, simple, elegant, and delicious. It’s from Eating Well, and it’s perfect!

Pesto Ravioli with Spinach and Tomatoes

• 1 25-Oz bag frozen cheese ravioli
• 1 tablespoon olive oil
• 1 pint grape tomatoes
• 1 6-oz package baby spinach
• 1/3 cup pesto

Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.

Heat oil in a large nonstick skillet over medium heat. Add tomatoes; sauté until they begin to burst, 3 to 4 minutes. Add spinach and continue to cook, stirring frequently, until it wilts, 1 to 2 minutes. Add the cooked ravioli and pesto; stir gently to combine. Serves 4.

Happy eating!