The Everyday Occasions Store:
m28
tour of our home
browse my recipes
Shop the store
the everyday occasions store
ClassicHomeCollection1
shop the
ClassicShot1 IMG9
botanical prints, $4-6
cozy fall essentials
IMG11
NP1
le pens,
block print
TC1
IMG17
block print tablecloth, $48-65
block print
IMG7 IMG8
The Softest throws cozy home ideas
IMG12
cookiesandcreampie1
petite tart pans, 10 for
baking baskets, 6 for $14.50
IMG14
IMG13
the softest throws, $90
natural parchment, 100 for $10
IMG5
IMG10
grocery list tablet, $8
classic tablet + lepens, $14
IMG16
IMG15
dinner planning tablet, $14
weekly planning tablet, $14
m8
m11
kitchen essentials
clean bottles collection
m17 m12
pastry bag roll of 100 baking sheets & parchment
platter collection
baking supplies
m23 m24
baking supplies bread board collection

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

Home
fallpillows1
m47
home entertaining and ifestyle expert
pinterest
twitter
instagram
join the
contact
facebook
m56
m61
m62
The Everyday Occasions Store: m21 pastry bag roll of 100 m18 baking sheets & parchment m46 m45 classichomedecor1 home m59 m57 recipe m65 m63