package small refrigerated cheese ravioli, to taste (don't skip but season to taste), Easy Oven Roasted Potatoes with Sriracha Pumpkin Aioli. Delicious idea :). Little no-bake energy bites that fill you up with, Yum! © 2020 HONEST COOKING MAGAZINE. Is it cast iron? My only changes were that I used 24 oz of ravioli (because of the package sizes), a bit less mascarpone (totally fine and was still really cheesy), and double the amount of spinach. How refreshing to remember that a workout can be just an enjoyable part of our day, that non-coordinated or not-terribly-athletic people like myself can feel good about. I used a 10 inch cast iron skillet and was sure to oil it properly and watch the heat. This is so easy and delicious! I can’t wait to see what you whip up! (My version is pan-frying frozen pierogi with onions and/or apples or butternut squash slices or bacon; I bet spinach would be great as an option with this, too). Layer ½ of the ravioli evenly on the bottom. I love this kind of cross between homemade and sort-of healthy prepared food. While the pasta cooks, chop your onion and spinach and mince your garlic. Thanks! Maybe I should try Marcella’s books….. 5 minutes. like for me, bad whys were “because i’m fat” or after i got over that “because i’m slow” and one of my good whys is “i’m basically a meat robot whose job is to carry around and keep a spark charged, and the spark is me!” so from there it’s just trying out different ways to move the meat robot and sees if the spark dims (lifting weights, ugh) or glows (yoga), or even sparkles (climbing! I actually have no idea which post it was either (I know!) If it was my turn to cook dinner tonight, I would totally be making this! I already have everything except the ravioli. I’m thinking I’ll just use another pasta like penne since I’m not crazy about ravioli, and also because of health concerns I need to try a healthier cheese, like goat cheese or ricotta. Add a side salad and you have a full, hearty meal. Yes! I’m in NYC and we have a Russo’s in the neighborhood, which makes fresh pasta. Mediterranean Salad with Lime Vinaigrette. I was wondering if cream cheese might work? Thanks, Deb! Highly recommend. I did have a little bit of sticking (used my 12″ cast iron pan), but it wasn’t more than a few ravioli. I have made this many times now. The sweet mascarpone mitigates the bitter of the spinach in A kid friendly, low dishes masterpiece. Love this idea! This was reeeeally delish. Will be having a go today. Which brings me to skillet ravioli (a cousin to crispy tortellini), a magical 10-minute dinner that is child-approved (pasta! I will make it again, but will use a different pan next time! ❤️ Next, place the other ½ of the frozen ravioli. Well done (as usual) and thanks! Bonus for being kid friendly too :). Consider me your guide to all things veggie! Is there a way to use Parmesan and heavy cream instead of marscapone? Whisk often until mixture thickens (this will happen faster for room temperature or warmed milk and a little slower if using cold milk) then add parmesan, pesto salt, and pepper. When we had babysitters growing up, it meant pizza night, and it was awesome. I even breaded and oven fried the leftovers and they were delicious. Use tongs or a spoon to transfer garlic and spinach to a bowl. Start by preheating the oven to 350 degrees. 25 ounces cheese filled ravioli (frozen or refrigerated) 2 Tablespoons butter. A make again, for sure! 25 ounces cheese filled ravioli (frozen or refrigerated) 2 Tablespoons butter. This looks really good, but I would have to make fresh ravioli since I’ve tried the ravioli at my grocery store and it wasn’t very good. Starting with cheese-filled ravioli, you will top it with a creamy, cheesy sauce that's full of garlic, basil, and tomato flavors. So I relate!!! Pinning to try soon! SO FAST TO PUT TOGETHER. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. It was delicious drizzled on top.