Ravenous for Ravioli

I don’t know why, but every time I type “ravioli,” I want to type it “raviolo.” Maybe it’s because I never learned to type properly. I wasn’t required to take typing in high school, so I didn’t, and I kind of regret it now. I spend enough time online as it is, I type at an average speed…Not that I care. Especially since if I have something I need typed in a hurry, I can always ask my “I-type-100+-words-per-minute” husband. I give him credit–When he wants to master something, he will do it with flying colors!

My original intention for tonight’s dinner was to make Baked Ravioli, a recipe I’ve made quite a few times. It’s cheesy, saucy, and meaty, which is just what Jay likes in a meal. However, it’s pretty warm this afternoon, and I wanted something a little lighter than a huge baked casserole. That, and I gained at WW this week, so I thought lighter would be better (although I would point out that I did figure the PointsPlus value of my original Baked Ravioli recipe, and it’s only 8/serving, which isn’t too bad, really).

This would be some Sautéed Ravioli with Tomatoes and Bacon.

It too is 8 points/serving, which is okay. I had been thinking when I made this that I wanted something akin to gnocchi, which I like crisping up in some butter and olive oil. I thought ravioli might be just as good that way, as I am a HUGE fan of toasted ravioli.

And it was good. I’m always surprised when I have a cooking idea that turns out well–I’m not really one of those people who can just throw some stuff into a pan and have be awesome every time. At least, I don’t have the confidence to pull that off most of the time. Tonight, though, it worked.

Yield: 6-8

Sautéed Ravioli with Tomatoes and Bacon

Sautéed Ravioli with Tomatoes and Bacon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 24-30 oz. bag of frozen cheese ravioli
  • 1 15 oz. can of diced tomatoes, drained
  • 6 slices of crisp-cooked bacon, crumbled or diced
  • 1 clove of garlic, minced
  • 1 tsp. Italian seasoning
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • salt & pepper to taste
  • Grated Parmesan, optional

Instructions

Cook the pasta according to the package directions. Drain.

While the pasta is cooking, heat the butter and oil in a large skillet. Sauté the garlic over medium heat until browned, then add the drained pasta and Italian seasoning. Cook 6-8 minutes, or until beginning to brown, stirring or flipping frequently.

Add the tomatoes and bacon, and cook another 2-3 minutes, or until heated through. Season with salt and pepper, and serve with grated Parmesan, if desired.

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I figure I’ve done a good job when the bambino cleans his plate, and both Jay and my mom go back for seconds. Dessert, though, I knew would be a hit:


Homemade Turtle Sundaes. I had a minor inconvenience when the hot fudge exploded in the microwave, but it at least was contained to one spot, instead of splattering all over the place. I could almost go back for another one…! Have a good evening, everyone!

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8 Replies to “Ravenous for Ravioli”

    • I lucked out, if you want to call it that–Because my school was divided into “tracks,” and I was in the Advanced Placement track, typing was just an elective. In hindsight, I think that was/is pretty stupid of my high school NOT to require it & hopefully they’ve changed that in the many many years since I attended. :) But since I didn’t have to take it, I didn’t & never even thought about it being a hindrance till I got to college!

      Would you believe, I’m out of ice cream, and can’t have another sundae?! Tragic!!! :(

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