Marry Me Ravioli

Marry Me Chicken is a dish of tender sautéed chicken in a rich and creamy sun-dried tomato sauce. The recipe gained popularity after going viral on TikTok, where it was touted as so delicious it would win the heart of anyone you cook it for. Unfortunately, even though this dish does boast a proposal-worthy name, one meal probably won't make your crush fall in love with you. It will garner plenty of compliments from whoever eats it — whether that's your significant other, friend, family member, or anyone else who has the pleasure of trying this home-cooked meal. It's quick and easy to make in just 30 minutes, making it perfect for a weeknight dinner or special occasion.

I decided it was time to "jump on the train" with the recipe for Marry Me Ravioli. The sauce was so delicious I found myself licking a few spoonfuls from the skillet.

When serving, I added toasted walnuts and crumbled bacon as a garnish for the ravioli. This meal was created for the Seasonal Plate (food column) and was adapted from juliasalbum.com

Adding a slice of Chocolate Kahlua Pecan Pie is the piece de resistance. It would be an irresistible ending to a Thanksgiving dinner.

Marry Me Ravioli

Garnish Cooking Tips: Roast walnuts ahead at 350 for 5 minutes, fry bacon until crisp and crumble it. 

The recipe serves 3-4.

Ingredients:

• Refrigerated (16 oz.) ravioli (I used a product by Rana 4 Cheeses)
• 3 slices of bacon
• Salt and pepper to taste
• 1 tablespoon butter
• 1/2 cup sweet onion, diced
• 3 garlic cloves, minced
• 1/2 cup packed sun-dried tomatoes, drained on a paper towel
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1/3-1/2 cups chicken broth
• 1/2 teaspoon each basil and parsley flakes
•  Pinch of red pepper flakes 

 Directions: 

• Cook the ravioli according to the package directions. Drain and add them back to the saucepan; cover to keep warm while making the sauce.   
• Melt butter in a large, high-sided skillet. Saute onions, garlic cloves, and dried tomatoes on low to medium heat for 5 minutes. Add wine, allowing it to cook down slightly. 
• Pour in the cream, add spices and Parmesan cheese. Bring to a simmer on low heat and stir until Parmesan is incorporated.   
• Salt and pepper to taste. Add in cooked ravioli. Heat through. 
• If the sauce is too thick, use some chicken broth to thin out. 
• Garnish the dish with toasted walnuts and crumbled bacon.

Chocolate Kahlua Pecan Pie

Cook's Notes: 

If I were baking in the Midwest, I would have used Pappy's Pie Crust Dough, which is unavailable here in the Southwest. Making your own crust is another option. 

I used refrigerated premade Pillsbury Pie Crust. Toasting pecans is a must for this recipe. Toast at 350 degrees for 5-6 minutes. 

Preheat the oven to 350 degrees. Roll out the crust and place it in a pie dish. Cover with 2 pieces of foil and blind bake for 5 minutes.

Remove foil and bake 2 minutes longer. Proceed with the recipe. 

Ingredients:

• One unbaked pie crust
• 2 cups pecans, toasted
• 3 large eggs beaten
• 3 tablespoons melted butter, cooled
• 1 tablespoon vanilla
• 1/2 cup dark corn syrup
• 1/3 cup mini chocolate chips
• 1 cup sugar
• 2 tablespoons Kahlua

Directions: 

• Cover the bottom of the pie crust with toasted walnuts.
• In a bowl, beat eggs, butter, vanilla, corn syrup, sugar, and Kahlua. Fold in chips and pour the filling into the crust. 
• To prevent the pie from over-browning, I removed the bottom of my tart pan, placed the other piece, and turned it upside down over the pie instead of using foil.
  
• Bake at 350 degrees for 15 minutes, then turn down the heat to 325 degrees. Cook for 20 more minutes or until a knife comes out clean from the center. 
• Refrigerate leftovers.    

This is what meal prepping looks like from Paddington's view

art from “Paddington Bear” by Michael Bond, illustrated by R. W. Alley