Friday, September 23, 2016

Versatile Cheese Ravioli

Great imagery-author unknown  
Cook's notes: Refrigerated cheese ravioli is a great starter for meal planning. It's readily available and so versatile when added in with other ingredients. 
Meal #1  
Ravioli with Cacio Pepe Sauce
Recipe adapted from Michael White People Magazine April 2016  Serves 2. 
  • 1/4 cup heavy cream
  • 1/4 cup reduced sodium chicken broth
  • 1/2 cup grated fresh Parmesan Cheese
  • 1/2 cup grated Pecorino Roman cheese
  • 1 10 oz. package cheese ravioli, Sausage  or Cheese and Spinach
  • 2 TB. butter
  • Freshly ground pepper
  • Prepare ravioli according to package directions. Drain and return pasta to saucepan. Toss with butter, cover and set aside. 
  • Bring cream and chicken broth to a simmer in a small saucepan. Add cheeses and season with pepper.  
  • Divide ravioli evenly among serving plates. Spoon sauce evenly over ravioli, Sprinkle with pepper and serve immediately. 
Meal; #2 Butternut Squash Ravioli
Cook's notes:Recipe adapted from
  • 1 (25 oz.) package cheese ravioli
  • 1 TB. olive oil or Lemon Olive Oil 
  • 2 c. diced butternut squash 
  • 1/3 c. chopped walnuts
  • 1/4 tsp. dried sage
  •  1/2 tsp. Saigon cinnamon 
  • 1/2 tsp. kosher salt
  • 1/3 c. shredded Parmesan cheese
  • 1 TB. butter
  • Prepare ravioli according to package instructions. Drain pasta return to pan,cover and set aside. 
  • Set temperature at 400 degrees and cover a baking sheet with parchment paper.
  • Toss butternut  cubes in olive oil and spread on a baking sheet. Sprinkle cubes with cinnamon and sage. Stir in walnuts and roast 15 minutes or until tender   
  • Mix 1 TB butter with butternut squash and serve butternut squash mixture over ravioli. Top with Parmesan cheese.

1 comment:

  1. Oh, I so love squash and how delicious this recipes sounds.