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[nverland]

Florentine Ravioli

1 20-ounce package frozen cheese ravioli or tortellini (4 cups)
6 teaspoons extra-virgin olive oil, divided
4 cloves garlic, minced
1/4 teaspoon salt
1/8-1/4 teaspoon crushed red pepper
1 16-ounce bag frozen chopped or whole-leaf spinach
1/2 cup water
1/4 cup freshly grated Parmesan cheese

Preparation:
1.Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.

2.Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.




Sugar Pecan Crisps

1 3/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup finely chopped pecans

Combine flour and salt. Beat butter for 30 seconds. Add
Sugar, beat until fluffy. Add egg and vanilla, beat
Well. Add dry ingredients, beat until well blended.
Cover, chill 30 to 60 minutes. Wrap in waxed paper,
Chill several hours or overnight. Cut into 1/4-inch
Slices. Place on ungreased cookie sheet. Bake in 350
Degree oven for 10 to 12 minutes or until done. Remove
To wire rack,cool