Ravioli With Chili Cream Sauce Recipes
DATE NIGHT CREAMY TUSCAN RAVIOLI
The easiest Valentine's Day dinner ever - Creamy Tuscan Ravioli. Store-bought ravioli tossed in a garlicky sun-dried tomato cream sauce topped with baby spinach, basil, and parmesan cheese.
Provided by Marzia
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 10
Steps:
- BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.
- SAUCE: Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow for it to cook for 30 seconds or until fragrant. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.
- FINISH: When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving!
RAVIOLI WITH CHILI CREAM SAUCE
I got this recipe from an online OAMC blog (the author of the blog says it's adapted from a Sandra Lee recipe). It's different than most OAMC recipes I find, so I was eager to try it. Both my fiance and I really enjoyed it. It's richer than my usual fare, but don't mind making it every now and then as a little treat. The poultry seasoning is an interesting, but necessary addition; it's not an identifiable flavor in the finished sauce, but definitely adds a nice level of flavor.
Provided by Robyns Cookin
Categories < 15 Mins
Time 15m
Yield 2 meals, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the alfredo sauce, fire roasted tomatoes, chili powder, and poultry seasoning.
- Split sauce in half and place in Ziploc bags; freeze flat.
- Once frozen, place in larger Ziploc bags along with half of the ravioli per bag.
- On cooking day, defrost sauce in fridge over night. Heat in a saucepan on the stove top.
- Meanwhile, cook ravioli according to package directions.
- Drain and top with sauce.
- Top each serving with Parmesan.
Nutrition Facts : Calories 10.4, Fat 0.1, Sodium 81.8, Carbohydrate 2.4, Fiber 0.7, Sugar 1.3, Protein 0.5
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