DAY 4: Autumn Ravioli, Toasted Challah, and Green Salad
Autumn Ravioli
Instructions
Cook pasta according to package directions. Sauté garlic, hazelnuts and cranberries in oil until nuts are toasted. Toss with ravioli; sprinkle cheese over top.
Toasted Challah & Green Salad
Instructions
To make toasted challah, slice and butter bread; broil until browned.
Add remaining ½ can pineapple chunks to green salad left from Day Two.
Save for later: ¼ cup Romano, ¼ loaf challah, ¼ cup hazelnuts