Raviolis with Almost Homemade Sauce
This easy, quick semi-homemade sauce will transform your store-bought ravioli into an elevated meal. Be sure to buy a ravioli that pairs well with your favorite tomato sauce (I highly recommend Rao’s)—I like a basic cheese or spinach, but Trader Joe’s also has some that would be a great choice.
Servings: 4
Equipment
- Stove top
Ingredients
- 1 10 oz bag of raviolis (spinach, cheese, etc.)
- 2 tbsp extra virgin olive oil
- 1 onionm sliced
- 3 or more garlic cloves, sliced
- 1 sweet pepper (yellow, red or orange, thinly sliced)
- 2 large handfuls of baby spinach
- ½ tsp garlic powder
- pinch of crushed red pepper (optional for some heat)
- salt and freshly cracked pepper to taste
- 1 cup or more of your favorite pasta sauce (I swear by Rao’s)
- ½ cup ricotta cheese
- cheese of choice Romano, Parmesan, mozzarella, etc.
Instructions
- Bring a large pot of salted water to boil. When it comes to a boil, cook raviolis according to package directions. (They shouldn’t need long, so start making your sauce as the water boils.)
- Warm oil over medium heat in a large skillet. Add the onions and sauté until translucent (4 minutes). Add garlic and peppers and cook for 4 minutes. Add spinach and spices. Stir well and cook until spinach is wilted (2 minutes). Add sauce and ricotta; cook until ricotta is melted, and sauce is warm. Spoon sauce gently over raviolis and sprinkle with cheese.
Notes
I recommend the bran Rana for the ravioli. But there are lots of good choices out there, including Trader Joe's (I would pair this sauce with their Sweet Italian Sausage & 4-cheese, Caprese, Goat Cheese & Sun Dried Tomato or Arugula & Parmigian Reggiano).