I’ve got an idea for you.
Do you remember the roasted tomato sauce I made a few days ago?
I have a super quick dinner idea using it that is unbelievably delicious.
Roasted tomato sauce, fish, lemon and kale served over ravioli.
A few simple ingredients can create unforgettable food, and that is exactly what this did.
(Makes two servings)
9 oz. ravioli (I used mushroom)
2 cloves of garlic, minced
3 small white fish fillets (I used flounder)
1/2 T. crushed red pepper flakes
3/4 c. roasted tomato sauce
2 c. chopped kale
Salt and pepper
Freshly grated asiago cheese
Bring a pot of water to a boil. Once boiling, cook ravioli according to package directions.
Meanwhile, heat about 2 T. olive oil in a pan over medium heat. Once warm, add minced garlic and stir around to flavor the oil. Add fish and cook until just done. Squeeze the juice of 1/2 lemon over the fish and add crushed red pepper flakes. Then pour tomato sauce into the pan and gently stir, slightly breaking up the fish. Add kale and continue to cook until tender.
Serve sauce over ravioli and season with salt, pepper and freshly grated cheese.