Pea Ravioli with Sage and Sautéed Veggies
I know I already blogged about the pasta from Eataly, but seriously, I couldn’t resist writing another short blog post. I purchased some pea ravioli on Sunday (during my mega-long walk). I made a garlic olive oil sage sauce (super easy – I just heated a few tablespoons of olive oil with two garlic cloves which I halved and took out after 5 minutes or so as well, as 3 fresh sage leaves). I also sautéed eggplant, mushrooms, and leeks in a pan with a little olive oil.
I think the ravioli would taste delicious with some braised short rib, or another form of meat sauce. Maybe next time?
Food Follower 
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