Holiday Week Ravioli + Greens

So many of us are busy at this time of year, so I wanted to provide an idea to grace your holiday table with a simple and very elegant dinner that you can bring to life in less than a half hour.

I’ve been writing for Berks Country since it’s inception in 2012, and I love hearing feedback from friends and acquaintances alike that they loved a recipe, or found comfort in a story that I shared. More and more our world is becoming more about relationship marketing than about traditional advertising, and as we embrace this change we find ourselves becoming more attracted to the kinds of people who help us achieve happiness and contentment in body, mind, and spirit alike. It’s just human nature; we seek to be around people who build us up, who are a positive influence on our family and friends, and who are transparent. Perhaps there is no greater obstruction to trust than a failure to be transparent.

In the spirit of unvarnished transparency, I am not a career nutritionist. I didn’t study biology in college or have medicine and healing on my mind when I set out to write my books. Long after I graduated from college, I took a series of courses on plant-based nutrition and became certified in alternative medicine, but it was really more for personal growth, as nutrition was never my intentional career path. I took the classes because I was seeking answers to some personal questions about the health of my family, and then I wrote my first book because I knew that publishing was a way to share an important message with a broader audience. I found that what I was reading during the course of study was incredibly impactful, but it was far too scholarly. The research about the correlation between nutrition and disease was out there, but it wasn’t being communicated to the general public in a way that was helpful. To impact people far and wide who may not have otherwise known how plant-based eating could significantly change their life became a passion of mine. By virtue of growing up in an Italian household, I was fortunate to be able to learn the fundamentals of cooking and baking at a young age, and it’s been a pleasure to be able to share my family recipes with you over the past 6 years. I hope you’ve been both delighted and inspired to try something new or make a simple change that helps you feel better both physically and emotionally.

In this recipe, pair any ravioli with simple sautéed greens for a truly elegant meal that will elevate your dinner plate from ordinary to exquisite. I sautéed a shallot until translucent, then add a splash of white wine, Swiss chard, salt and pepper. For serving, sprinkle grated Reggiano parmesan and toasted pine nuts on top. It’s a simple solution and can literally be ready to plate in just 15 minutes.

One small shallot
white wine (something dry such as sauvignon blanc)
ravioli of choice (prepare according to package directions)
Swiss chard, tuscan kale, or collard greens
Reggiano parmesan (grated)
Pine nuts (toasted)
olive oil, salt & pepper

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