Monday, April 23, 2012

Skillet Ravioli

This was so quick and easy annnd GOOD! :)  The great thing is that it is all cooked in one skillet! Well, ok and a sauce pan if you use fresh spinach.  Less dishes! :)

Ingredients: 2 cups pasta sauce of your choice, 1/4 teaspoon sugar, 1/3 cup water, salt and pepper, 1 9 oz. package frozen ravioli, 1 large egg, lightly beaten, 1 15 oz. carton ricotta cheese, 1/4 cup grated parmigiano-reggiano cheese, 1 10 oz. package frozen spinach, thawed and drained (or 1 large bag of fresh, cooked -- It seems like a lot but it really cooks down). 

Add the pasta sauce, sugar, and water to a skillet.  Bring to boil over medium heat.  Add salt and pepper if you want. 

Let that simmer while you cook the spinach.
I used fresh spinach because it's what I had.  Heat water to boiling in a small pan.  Add the spinach and only cook for a few minutes.  Continue to add the spinach in handfuls until it is cooked down.  Drain and set aside.

Stir in the ravioli to the sauce in the skillet.  Reduce the heat; cover and cook; stirring occasionally.  Cook for about 5 minutes.  It doesn't take very long for the ravioli to heat up. 

Put the egg, ricotta cheese, and 1/2 cup of the grated cheese in a bowl and mix.  ( I just guessed on the amounts for both cheeses.)

Top the ravioli with the cooked spinach. (I probably could have used a little more spinach....ha.  But that is half a bag, and that's all I had.  It really cooks down.)

Top the spinach with the ricotta cheese mixture.  Spread evenly to cover.

Cover and cook over low heat for about 10 minutes, or until the cheese is set. -- When I read that I though, huh?  But you will be able to tell when it is "set". 

A written version of this recipe can be found here

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