I’m not sure what I just created for dinner tonight, but it was delicious. I’m not even sure how to aptly describe all of the flavors involved in this masterpiece; I already know I will not come close to doing this justice. I’m leaving for a gerontological conference tomorrow. Needless to say, my fridge required a creative way to utilize all the produce I still had and not let it go to waste. My aunt and uncle grew the gorgeous kale I used to make the Spicy “Green” Miso Soup. The kale was extremely tender and sautéed so well. The pumpkin ravioli and apple chicken sausage are findings from Whole Foods. Summon some chopped pecans, spinach and spaghetti squash to have the ultimate fall dish: Kale Apple Sausage Fall “Pasta.” Plus, this is a one pot kind of dish so you’re welcome in advanced for easy clean up. More time to savor the meal!
Ingredients (serves 2).
- 2 t light olive oil
- 2 green onions, washed and chopped
- 4 leaves of kale, washed, stalked removed and chopped (how to easily remove stalks here)
- 2 links apple chicken sausage
- 1½ serving pumpkin ravioli (i.e. if two servings are 10 raviolis, then use 15)
- 2-3 c baby spinach
- 2-3 c cooked spaghetti squash (how to easily cook here)
- Handful of chopped pecans
- Sea salt and black pepper to taste
- In a large skillet or wok, heat oil over medium heat. Once oil is hot, add green onions and kale. Sauté 2-3 min until tender.
- Add pumpkin ravioli and sausage to the pan. If both are frozen, keep mixing continuously to prevent from burning, but allowing sausage, ravioli, green onions and kale to brown.
- Fold in baby spinach, spaghetti squash and pecans. Continue cooking until spinach is wilted. If needed, add an additional 1/2 to 1 t of olive oil.
- Add salt and pepper to taste.
- Serve hot and enjoy!