Holy Ravioli!Posted: August 22, 2011
So, during the week, our meals are cheap and quick. Usually healthy though. We typically have salads with a bit of grilled chicken at least two nights a week, egg whites another night, and some other quick meals sprinkled in. Every now and again I cook a “real meal” requiring the oven, for more than just toasting some bread. That usually happens in the winter; however.
Typically, when I am trolling Pinterest (follow me on Pinterest here) Shaun breezes by and comments about the wonderful looking, but totally unhealthy foods posted on the Pinterest. I never paid them much attention, but after he insisted I started pinning these fabulous treats, I figured we might as well try one.
Enter: the most fabulous and fast ravioli I have ever tasted!
Tuscan pasta with tomato-basil cream sauce! (Originally pinned from here)
You can find the full recipe following the link above, but I left a few things out, changed a few things around and below is what we came up with. It was absolutely amazing!!! Shaun & I fought over the leftovers (and I HATE leftovers!)
20 oz packaged refrigerated ravioli (we used the cheap Target brand cheese ravioli)
1 16 0z jar sun dried tomato Alfredo Sauce. We used the Classico brand.
2 tablespoons white wine (We had a sweet white wine from a local winery)
2 medium sized fresh tomatoes – chopped
1 teaspoon Italian seasoning (I skipped the fresh basil that the original recipe called for – I am not fancy, do not grow my own herbs and did not feel like buying any at the store.- I have also since re-read the recipe and some commenters added a teaspoon of garlic powder to the sauce. This is going to be an addition the next time we make this.)
1/3 cup grated Parmesan cheese
1. Cook ravioli according to directions (i.e. boil until they float!)
2. While those are bubbling around, pour sauce into medium/large saucepan. Pour wine into sauce jar. Put the lid back on the jar and give her a good shake (30 seconds does the trick!)
3. Stir wine into saucepan
4. Stir in chopped tomatoes (be careful when dumping the tomatoes in. I dumped the whole cutting board which had all of the tomato juice on it. I thought it made the sauce extra runny – but if you like runny sauce – go for it!)
5. Cook over medium heat for 5 minutes or so
6. Drain pasta and add to saucepan
7. Top with 1/3 cup grated parmesan cheese (Now…I totally skipped this step. Bought the cheese, forgot to get it out of the refrigerator. Didn’t realize it until today when I went to get some other cheese. We did not miss this. The ravioli tasted FABULOUS without the cheese, so I would imagine it would taste even better with – although I’m not sure it could get much better!!!)
I didn’t take a fancy plate picture…… it looked/smelled too good. We dug in right away. Here is a messy picture in the pan:
Is it weird to be craving ravioli at 10:30 at night?!?! This might have to be dinner some night this week! ENJOY!