I can't tell you how excited I was to see an article in the latest issue of Real Simple magazine with 10 yes TEN new ways to cook cheese raviolis or as Madison says yaviolis!
We haven't tried them all yet but the two that I have made this month have been a hit. We tried the ravioli with peas and crispy bacon recipe earlier this month and they smelled amazing and were just as tasty! Hubby brought leftovers to work the next day and with his wonderful wife's advice nuked them with just a bit of water to keep the from drying out. He said the water worked wonders and they were just as tasty as the night before.
Last night I whipped up the ravioli with Fontina and walnut sauce - AMAZING! I served them up with a simple mixed green salad and some roasted asparagus. I was in heaven! I can't wait for lunch this afternoon - leftovers! Once again when I packed hubby's lunch I drizzled a little extra heavy cream over the top to keep the from drying out in the microwave.
Here are the rest of the recipes from the article:
All the recipes start with a package of fresh or frozen 16 to 18 ounce package of cheese raviolis. I usually use fresh from the produce section of my grocery store.
Baked Ravioli With Chicken Sausage
Ravioli With Brown Butter And Sage
Ravioli With Caramelized Fennel
Ravioli With Sweet Potatoes and Thyme
Ravioli With Spicy Cauliflower
Ravioli With Pesto Gratin
Ravioli With Grape Tomatoes and Wine Ravioli With Mushrooms and Chard
I am sure we will be trying them all within the next few months!