Tonight I made more ravioli. This time, I used some farmer's market spinach (with cashew ricotta) for the filling and made a creamy tomato sauce for the topping. I added some more chopped tomatoes and sauteed spinach for good measure. Apologies for the poor photo - my camera battery is dead so this is an iPhone photo, courtesy of Sean.
1 comment:
This could turn me vegan, YUM!
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