Pineapple guavas are a wonderful treat this time of year. We packed a few with some fresh ravioli purchased at the farmers' market, some crispy garlic bread, and sauteed Brussels sprouts for a very yummy treat. Menu
Garlic Bread
Spinach Ravioli with Marinara Sauce
Pineapple Guavas
Sauteed Brussels Sprouts
Preparation Notes
Prepare the garlic bread using 100% extra virgin olive oil, fresh garlic, and fresh chopped parsley.
Boil the ravioli and top with marinara sauce.
Slice the pineapple guavas in half.
Saute the Brussels sprouts in a small amount of olive oil, and toss with dried cranberries, chopped pecans (optional), salt, pepper, and dried thyme. (Substitute cabbage for the Brussels sprouts if you prefer.)
