My husband is surviving on leftovers and peanut butter. Y’all should feel sorry for him. This is what happens when you are married to an author who is trying to publish more than one book a year and take classes on writing and marketing, still work a full-time job, and oh yeah, co-chairing a conference and helping with a fundraiser. Did I forget anything? My head is spinning. I thought NaNoWriMo and the holidays were bad but I’ve pulled four 1 am nights and a couple of midnights recently. Boy, what was I thinking? I’m too old to keep this up.
We went grocery shopping today and hubby decided we needed a couple of frozen meals. I’m not sure if he’s trying to make me feel guilty or help me out. I’m going to say he’s being considerate of my busy schedule. I did come home and cook though, so maybe it worked both ways.
Cheese Ravioli and White Cheese Sauce
1 bag of frozen cheese ravioli
1 block of cream cheese
1/2 cup Parmesan cheese
Roasted Red Peppers
Italian Seasoning (mixture of oregano, basil and rosemary)
1/2 bag of Spinach
I use an electric frying pan so I can do everything in one pan. I cheat that way. First bring about two quarts of water to boil. Make sure the water is well salted before adding frozen ravioli. Cook just a few minutes, I prefer about 2-3 minutes or when the pasta starts to look a little darker in color. From almost white to a creamy yellow. I then spoon up the ravioli into a bowl, I save a cup of the salted, starchy water in the pan as well as an extra cup on the side just in case I need to loosen my sauce.
In the cup of water left in the pan cut up cream cheese block and place in pan to melt. Stir. Add in Parmesan cheese. Let the cheese melt before adding frozen or fresh spinach. If you are using canned spinach put that in last. When spinach is nearly cooked add in roasted red peppers, basil pesto, and other seasoning. If your sauce is too thick add more of the leftover water before adding your ravioli into your sauce.
Top with mozzarella cheese and serve.
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