One-Pan Skillet Ravioli

Friday, October 23, 2009

Taken from the Italian Fall/Winter 2009 issue of Better Homes and Gardens Special Interest Publications, this recipe is pure comfort food with its rich warm sauce and stringy mozzarella cheese. As if the ravioli wasn't filling enough, we had thick slabs of garlic bread to mop up the leftover gravy too. What can we say, we love our bread and pasta.

One-Pan Skillet Ravioli

What You Need:

1 tbsp olive oil
1 large leek, thinly sliced
3 cloves garlic, minced
2 cans stewed tomatoes
1 can tomato sauce
1 tbsp snipped fresh rosemary
1/4 tsp crushed red pepper
1 package of refrigerated chicken or cheese filled ravioli
3 cups baby spinach
1 cup shredded mozzarella cheese
1/4 cup grate Asiago cheese
Fresh rosemary for garnishing

What You Do:
  1. In an extra large skillet, heat oil over medium heat. Add leek and garlic. Cook for 5 minutes, stirring occasionally. Stir in tomatoes, tomato sauce, rosemary and crushed red pepper. Bring to boiling. Stir in ravioli; reduce heat. Cover and simmer for 10 minutes.

  2. Stir in spinach. Cover and cook 3-4 minutes more or until ravioli is tender. Top with cheeses. If desired, garnish with rosemary. Makes 4 servings.


Note: If fresh rosemary is not available, 1 tsp of the dried version is a good substitute. Just crush it first to release the flavour. As I couldn't find Asiago cheese in the shops, I replaced it with Pecorino Romano instead.

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The Dutchess of Cookalot whipped this up at 2:40 pm

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