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!"

Comments

Popular posts from this blog

Beer Batter for Fondue

Leftover Scalloped Potato Soup

Bread (known as challah, houska or chalka)