FEEDS: This is a hearty dinner for two

WHAT YOU’LL NEED:

• 3 T. olive oil
• 1 medium red onion, peeled and sliced
• Salt and pepper
• 5 cloves fresh crushed garlic
• 1 small portabello mushroom, sliced thin and cut into small pieces
• 12-16 oz. fresh baby spinach
• 1 t. balsamic vinegar
• 1 10 oz. package Soy Boy Tofu and Roasted Red Pepper Ravioli
• 1 additional tablespoon olive oil
• 1 T. grated Locatelli cheese
• 1-2 T. crumbled Chevre (goat) cheese

LET'S COOK

Heat the oil in a large sauté pan over a medium high flame. Add the onions, season with some salt and pepper and begin to sauté. When the onions take on some light brown color, add the gar-lic, then the mushroom slices, toss and continue to cook.

Bring about 3 quarts of water to a boil and cook the ravioli. Meanwhile, add the spinach to the sauté pan and toss using tongs to combine the ingredients. Pour in the balsamic vinegar, toss and simmer just until the spinach is well wilted.

When the ravioli are cooked, drain them, then toss with the additional olive oil and the grated cheese. To serve, divide the spinach sauté onto two serving plates. Top with the ravioli and garnish with the crumbled goat cheese. Serve immediately.

MORE IDEAS:

Any variety of mushrooms will be well suited for this recipe. Almost any type of stuffed ravioli is acceptable in the formula.

For additional color, garnish the final dish with finely diced red pepper or even some diced toma-toes tossed with a bit of balsamic vinegar.

Consider jazzing up your chevre by mixing in a clove of crushed garlic and some chopped fresh chives and thyme.