Girl's Night Dinner

For a recent "girl's night" I made a lovely vegetarian pasta dinner:

Fresh sundried tomato and goat cheese ravioli in a light cream sauce with mushrooms and spinach.

Method:

1) Slice half a dozen or so mushrooms (I like crimini for this) and saute in olive oil with minced garlic clove; season with salt and pepper to taste.

2) Deglaze the pan with a splash of white wine and wilt in fresh baby spinach, at least half a cup. Add light cream and simmer, allowing sauce to reduce. Add a pinch of nutmeg and turn down the heat.

3) Cook ravioli to al dente; drain.

4) Stir in cheese - crumbled grana padano gives a nice saltiness - until melted into the sauce, and add the ravioli to the pan, tossing with veggies and sauce to coat. Turn off heat and garnish with fresh parsley, shredded parmesan and freshly ground pepper. Serve to the girls with lots of white wine of course!