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Wednesday, April 19, 2017

Porcini Mushroom Ravioli and Salad Leftovers

Porcini Mushroom Ravioli

There is no lunch easier to assemble than simply combining leftovers from the night before.   Here is today's result; totally delicious!  Last night's Porcini Mushroom Ravioli, heated and served over last night's leftover Arugula Goat Cheese Salad.   This was so good together, that it's a good reminder to make a little extra every time you cook, so that there are leftovers to enjoy the next day!

Porcini Mushroom Ravioli (affordable at Aldi)
Boiled in salted water for 5 minutes, than tossed with 1 Tbsp of unsalted Butter, 1 Tbsp of Truffle oil (YUM) and topped with grated aged Parmesan.

Arugula Goat Cheese Salad
Baby Arugula topped with Red Grapes, toasted slivered Almonds and Goat Cheese, in a homemade dressing of Extra Virgin Olive Oil, Dijon mustard, freshly squeezed Lime juice, Garlic Powder and salt.

You get plenty of Veggie goodness here, as well as Nuts and Fruit and lots of Good Fats; enjoy!

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