Semi Homemade Ravioli
The Italian in me loves RAVIOLIS! I’m not just talking cheese raviolis but ones with mushrooms and other fillings. One of my favorite places to get raviolis is Trader Joes. Sweet Corn, Burrata and Basil, Goat Cheese and Caramelized Onion, Spinach and Ricotta, and so many more. Don’t even get me started on the seasons flavor combos like butternut squash, pumpkin, etc.
One of my favorite things is to take something you can buy in a market and up the game with fresh ingredients. Fun fact, back in the early 2000’s Sandra Lee dominated the Food Network with her show Semi Homemade. Mixing something store bought with fresh ingredients was her specialty and she was soooooo good at it. It can also be a good way to save money and save time. So inspired by Sandra Lee, this is one of my semi homemade ideas you can do with store bought raviolis.
Use What You Have, Don’t Over Think It!
So how do you take something store bought and find things to add to it. There are things you will always find in my fridge and freezer. In my freezer specifically you will always find sliced and diced onions, sliced and diced bell peppers, garlic, shopped mixed herbs, spinach, and sliced mushrooms. These are staples for many of the dishes I cook so I not only keep them prepped but in the freezer ready to go to save time.
Being that I had Porcini Mushroom and Truffle Ravioli and I love cremini mushrooms, I leaned into the mushrooms but also decided to mix with caramelized onions. All of which, I already had prepped in my freezer.
Ingredients
8 oz Store Bought Raviolis (4 oz is the general serving size for one person)
4-8 oz Cremini Mushrooms Sliced
1/4-1/3 Yellow Onion, Cut in Half and Thinly Sliced
1-3 Garlic Cloves Diced
EVOO (Regular or Garlic)
Umami Powder (Optional)
Salt and Pepper as Needed
8oz Store Bought Pasta Sauce
For this dish, I used an alfredo sauce which I tent to keep one bottle in my pantry. Some of my favorite alfredo blends are roasted garlic and sun-dried tomatoes. Recently Classico had a Rose alfredo which of course I had to try and this happened to be the bottle I had in my pantry at the time I made this dish.
If I had remembered, I would have added spinach, easy way to add your veggies, and when thinly sliced you can barley taste it. Good for you and great color!
Order of Operations
Cook off your ravioli as per the instructions on the package, drain, and set aside. In a small skillet, add EVOO, garlic, mushrooms, and onions. Dust the top with umami powder if you happen to have this on hand. Salt and pepper to taste. Cook over medium low to medium heat. If your pan is too hot, your onions will not be sweet but more sharp bitter to taste.
Once the mushrooms have cook and the onions have caramelized, add your raviolis back into the pan and top with your alfredo sauce. Mix gently trying not to break your raviolis. Once sauce in warmed through, serve, and enjoy. Makes great leftovers, about a 30-90 second heat up.
Cheers,