Frozen Ravioli's

Anna - posted on 05/20/2010 ( 8 moms have responded )

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I recently discovered that our grocery store sells frozen Ravioli's. I have always been one to buy pasta in the refridgerated section, where I have had to fork up some real cash. Well, come to find out, if you purchase pasta in the frozen section, they are much more affordable.

Quick, easy and affordable dinner: Frozen Ravioli's in a bag and a can/jar of spaghetti sauce!

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Chris - posted on 05/20/2010

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Anna,



Here's a fabulous and easy recipe from The Pampered Chef. . .



Zesty Ravioli Skillet



1/3 cup (75 mL) heavy whipping cream (I cheap out and use milk)

4 cups (1 L) loosely packed fresh baby spinach leaves

6 oz (175 g) provolone cheese, grated

1 tbsp (15 mL) olive oil

1 small jalapeño pepper, seeded

3 garlic cloves, pressed

2 cans (14.5 oz/398 mL each) diced tomatoes with onions, undrained

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) coarsely ground black pepper

1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)

Halved grape tomatoes (optional)



Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese.



Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant.



Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.



Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted. Garnish with grape tomatoes, if desired.

Heather - posted on 05/20/2010

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me and my husband discovered the same thing. we usually cook up some italian shredded sausage and hamburger meat to mix in the sause along with some extra tomatoes, garlic, touch of sugar and onions to make the sauce saucier ;o) . make a nice salad and some wine, poof almost italy.

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Bethanie - posted on 05/29/2010

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And better yet...if your a member of a bulk foods store (Costco or Sams) they sell the fresh ravioli (that can be frozen, too) in double packs and it's even cheaper! I found some all natural ones, today actually, filled with butternut squash and some other mulit colored ones filled with a mix of cheeses that I'm going to use for a pasta salad. Just a few nights ago, I made baked ravioli.
two packs of fresh or already frozen raviolis--I used some organic wild chantarelle mushroom ones that were in my freezer
a jar of pasta sauce--I used Muir Glen organic garlic roasted garlic
I added spinach, half a bulb of fennel and onions that I sauteed in olive oil and then blended until slightly chunky in my food processor, to the sauce.
In a 8 x 8 pan, spread a small amount of sauce on the bottom. Layer one layer of raviolis (uncooked) on top. Cover with half the sauce. Sprinkle parmesan on top. Layer more raviolis, rest of the sauce and mozzarella cheese on top. Cover with foil (sprayed with a little cooking spray to prevent cheese from sticking) and bake for 30 mins at 375. Check for doneness. Remove foil and let bake for another 15. Switch on broiler and broil for a few minutes until cheese is browned. SO good and easy!

Mandy - posted on 05/21/2010

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That zesty ravioli recipe sounds delish....sure wish my husband ate even half of the ingredients......picky eaters...booooo. lol.

Anna - posted on 05/20/2010

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Plus, it tastes as if you slaved over the stove all day! Way better than canned ravioli's :)

Kathleen - posted on 05/20/2010

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and its really yummy too! my husband makes them when he works overnight and needs a quick "lunch" meal!

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