- 30-35 medium fresh or frozen ravioli
- 2 tbs chopped spinach (frozen or fresh)
- 2 tsp small capers
- 4 tbs Herb'n Zest Chive Tomato Cooking Sauce
Cook ravioli according to the instructions on the package.
In a sauce pan on medium-low heat, add the spinach, capers, and chive tomato cooking sauce. Stir until the spinach is fully softened and mixed.
Split the ravioli among two plates. Spoon half the sauce mixture onto the center of each plate. Serve immediately.
- Dana Hoover