Ravioli con Espinichio

That’s a term I just made up because it’s 9:00 am already and I haven’t posted my post and I don’t feel like looking up the real Italian for these words. “Ravioli” is right, anyway.


  • ravioli (this is cheese)
  • spinach (this is frozen)
  • olive oil infused with garlic (or with garlic toasted in it then removed)
  • capers
  • good cheese, grated

Cook the ravioli and spinach together. Drain. Toss gently with olive oil. Put on plates. Sprinkle with capers and cheese.


WRITING PROMPT: Does your main character speak/understand more than one language or heavy dialect?



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Ravioli con Espinichio

  1. Jane

    November 30, 2011 at 6:57pm

    Wow, cook the frozen espinioso in the same pot with the ravioli! Swell idea! Oh, and YUM!

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    • Author

      Marian Allen

      November 30, 2011 at 7:01pm

      It was WAY yum! Some of the caper pickling juice got into the mix, and it went SO nicely with the spinach. 🙂

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  2. mary montague sikes

    November 30, 2011 at 9:03pm

    Thanks for sharing your recipes, Marian. It sounds simple, but I am not a cook!


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    • Author

      Marian Allen

      December 1, 2011 at 8:39am

      Monti, if you can boil water, you can make this dish. 🙂 In fact, check out all my recipes. I sort of specialize in food that looks fancy but is quick and easy to make. 😉

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  3. Angel Collins

    December 1, 2011 at 1:23am

    Aaaah, this is so mouth-watering! I’d love to make this recipe for my husband. I want to surprise him with something special when he comes home. I’m sure he’ll love this, he’s been feening for veggies lately. I’ll be printing out this article as my guide. Thanks for sharing! 🙂

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