Tuesday, October 22, 2013

Italian choices dinner

antipasta: (cured olives; sopressata)
Artichoke Ravioli (purchased) with purchased marinara
Ricotta-stuffed baby bell peppers
green salad
bread and garlic-pepper dipping olive oil

Ricotta-stuffed baby bell peppers
    (a variation of ricotta stuffed baby bells at Birthday Dinner
saute spinach, remove from pan into bowl
mix in ricotta, salt, and chopped walnuts
stuff baby bells.
Bake at 400 F for 25 minutes