spring
tour our
spring copper cookie cutters
creamware
willow vase & candle collection
baking

Monday, July 16, 2012

Jazzing Up Frozen Ravioli | Ravioli with pancetta, tomatoes, mushrooms, spinach & cream | Frozen Ravioli



While I like to make homemade pasta and ravioli on a weekend when we've got more time, we still have to eat dinner Monday - Thursday.  So to everyone's relief, this is a recipe for jazzing up frozen ravioli with a quick sauce.

I'm not sure if I ever really got the need for a really quick and easy dinner before Emma.  The evenings seem to go by in a flash - Mike gets home at 6:30, dinner at 7:00, bath at 7:30 and Emma's in bed at 8:00 (hopefully).  So, my dinner fixing window is somewhere between 6:30 to 7:00 while Mike feeds Emma her dinner of mashed sweet potatoes and pureed pears.

Start to finish this is a 15 minute meal that uses two pans - one for boiling water and the other to saute the sauce.  My dishwasher (Mike) appreciates the quick cleanup! 

Jazzed Up 
Frozen Ravioli
with pancetta, tomatoes, mushrooms, spinach & cream


1 bag of frozen ravioli (I used two different kinds- cheese & red pepper)
1/4 pound of pancetta, diced
10 mushrooms, sliced
2 tablespoons of olive oil
4 cloves of garlic, minced
1 large can of whole tomatoes, crushed by hand, include juice
1/4 cup of heavy cream
2 cups of spinach
fresh parmesan

Boil water for the ravioli.  The water should should be boiling and ready for the ravioli just as the sauce is ready. 

Start by sautéing the pancetta for 2-3 minutes until it begins to brown.  Add mushrooms and olive oil and cook for 2-3 minutes. Add the garlic, and cook for 30 seconds being careful not to burn it. Add in the crushed tomatoes and its juice. Stir in the heavy cream.  Reduce to simmer and cook for 3-5 minutes on low.  Add spinach.  Turn off the heat.
Add ravioli to the boiling water.  Cook for 2-3 minutes.  

Reserve 1 cup of the pasta water, set aside. Drain the ravioli and put it (without rinsing) into the sauce. Toss. If the sauce needs thinning, add a small amount of the reserved pasta water. Top with fresh grated parmesan cheese.




4 comments:

  1. Dinner tonight...looks delicious!!

    ReplyDelete
  2. Beautiful and summery and easy. Just lovely.

    ReplyDelete
  3. As a cook who makes homemade ravioli, I love this post. Ravioli is hard to make and fixing up some good frozen is a great way to still cook at home. WOnderful idea.

    ReplyDelete
  4. I must say this looks really good, as in I must make this sometime this week good. Thanks for sharing, love all the pretty visuals!

    ReplyDelete

The Everyday Occasions Store:
JSHMenu1
BlogSideBox1
let's stay in touch

Newsletter:

HomeEntertainingExpertHeader1
m5
pinterest
twitter
instagram
email
rss feed
facebook
IMG9134
my tablet +
IMG8814
spring table settings
lemon meringue cupcakes
IMG6730
IMG8844
linen tea towels for spring
IMG7170
creamware
IMG11
IMG7080
glass spice containers
small baskets for easter gifts
spring
IMG7062
IMG8861
IMG8740
IMG7164
IMG3768
IMG8775
IMG8722
ribbon collection
IMG8760
moss for planted pots
baking
baking pantry organizing
IMG7112
Lemon & fruit layer cake
IMG4492
IMG6949
spring
IMG8718
my favorite spring
IMG5
breakfast
IMG5717
Lilac centerpiece in a bowl
IMG2598
moltencakes03
chocolate molten cakes in cupcake
miss emma
morelchicken03
lemoncake
lemon butter cake
my dinner

everyday home entertaining and ifestyle expert Jenny2014headshot