Thursday, July 24, 2014

the best raviolli ever

If I never eat raviolli again, I will remember this meal forever.

This is what I did.

Artichoke dip.
1/2 brick of cream cheese
1/2 cup of Hellman's mayo
1/4 cup shredded cheese (I used marble)
1/2 package of SUNSET GOURMET Creamy Parmesan Artichoke Dip Mix (2 packages to each box)







Mix well and refrigerate.









I used 1 package of frozen meat raviolli

Bring water to a rapid boil.
Drop frozen raviolli in.
Bring back to boil stirring constantly.
***DO NOT over-boil or they will be mushy,
which is what most people complain about when eating premade frozen raviolli.

Drain and set aside for a moment.

Adjust amounts by how much sauce/pasta you will need.

Ok, so now you have:
artichoke dip,
cooked raviolli
all you need now is a small amount of pasta sauce (1/2 cup).

In the hot pot you just boiled the pasta in:
drop artichoke dip and pasta sauce into pot and stir.
***Remember to stir from bottom as it is cheese and will burn.
Turn off burner.
Return raviolli back into pot.



Serve with a side salad and fresh bread to mop up the leftover sauce.

"Bon Appetit!"

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