Thursday, September 10, 2009

Ricotta Ravioli with Tomato Basil Sauce

I never liked ravioli much growing up. I found the mushy cheese to be overpowering and NOT in a good way. They were often too mushy or I wasn't even willing to try it. However, I've gotten slightly more adventurous in my eating and so ravioli has entered into the rotation of my meal planning menus. Especially when you can buy 2 packs of spinach and ricotta ravioli at Costco for uber cheap!

I was a tad nervous freezing them, even though it clearly states that you can. Just because you CAN do something, doesn't always mean you SHOULD. Well, it turned out pretty well. There were a few that ended up mush rather than cheesy goodness, but a few duds isn't a reason to abandon a repeat dinner anytime soon in this household.

I used a jar sauce: Wild Harvest Organic tomato basil pasta sauce; simply heated on the stove while the ravioli boiled. Drain the ravioli, pour some sauce on top and wala a very good dinner that is filling and only causes 2 pans to be dirty. Well three for me since I had to thaw them in the microwave first before I could boil them. Not too shabby. So I'll happily make this dish again!

Another dish that from frozen to the table took less then 30 minutes to make! If they were fresh it only would take about 15!


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