Holy Ravioli!

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!)

Ingredients:

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

How To:

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!