Ravioli with Creamy Spinach
Honey-Thyme Roasted Carrots
Ingredients
- 1 (25-oz) pkg frozen cheese ravioli
- 2 Tbsp butter
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 (10-oz) pkg frozen creamed spinach, thawed
- 1 cup heavy cream
- 1 (8.5-oz) jar thinly sliced sun-dried tomatoes in oil, drained
Instructions
- Cook ravioli according to package directions; drain well.
- Meanwhile, melt butter in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Add spinach and cream. Cook, stirring often, until hot and bubbly.
- Stir in tomatoes and pasta. Cook 2 minutes or until thoroughly heated.
Side Dish Ingredients
- 8 carrots, cut into 3-inch pieces
- 3 Tbsp olive oil
- 2 Tbsp honey
- 1 tsp dried thyme
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet; season lightly with salt and pepper. Spread carrots in a single layer. Bake 25 minutes or until browned and tender.
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