Tomato Ravioli With Grilled Portobellos And Spinach

By á-170456

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves minced
• 4 large fresh portobello mushrooms - (to 5) stems removed (abt 1 lb total)
• 1 package refrigerated cheese-filled
• sun-dried-tomato-flavored ravioli - (9 oz)
• 4 cups torn spinach
• 1 tablespoon snipped fresh basil
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon freshly-ground black pepper
• Grated Parmesan cheese (optional)

Details

Servings 4

Preparation

Step 1

Combine 1 tablespoon of the oil and the garlic. Lightly brush rounded side of mushrooms with garlic-oil mixture; sprinkle lightly with salt and pepper. Grill the mushrooms on the rack of an uncovered grill directly over medium heat for 10 to 12 minutes or until slightly softened, turning once halfway through cooking. Slice into bite-size pieces.

Meanwhile, cook the pasta in lightly salted water according to package directions, adding spinach to the water with pasta the last 1 minute of cooking; drain.

Place pasta and spinach in a large bowl; add the mushrooms. Toss with remaining oil, basil, the 1/4 cup Parmesan cheese, and the 1/4 teaspoon pepper. If desired, serve with additional grated Parmesan cheese.

This recipe yields 4 servings.

Nutritional facts per serving: Calories: 336, total fat: 18g, saturated fat: 7g, cholesterol: 61mg, sodium: 500mg, carbohydrate: 31g, fiber: 3g, protein: 16g.

Serving suggestion: Warm up wedges of focaccia on the grill to nibble alongside this pretty pasta dish.

Bella Portobello: Meaty portobello mushrooms are the mature form of the cremino mushroom, a brown variation of the white button mushroom. Portobellos are great for the grill -- simply brush them with olive oil and garlic. The grilled result can be eaten like a steak, sliced and tossed with pasta, rolled in a tortilla with grilled red peppers, or slipped between slices of grilled focaccia or bread.