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Cheese Ravioli in Basil Cream Sauce

Okay, I have this crazy idea for exchanging a few recipes.  I’m in need of some new ones really badly.  So, what I figure is I can post a cool recipe I know to be yummy and delicious and in return… you can leave me a comment with a delicious recipe of your own!  But, remember, this works both ways.  If you’re grabbing recipes from me… you better be leaving me some, too!!!  Got it?!?!?!

So, here’s a favorite of mine (by the way, most of mine are completely and totally EASY!!):

Cheese Ravioli in Basil Cream Sauce:

1 (24 ounce) package of frozen cheese (or beef) ravioli
2 tablespoons of butter
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon of dried Italian seasoning
1 (10 ounce) can of mild Rotel
2 tablespoons chopped fresh basil
1 cup of heavy whipping cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt

Now, before I go on, I want to let you in on a secret.  Most of the time I make this, I use the generic brand of ravioli, minced garlic from a jar, dried basil, and sometimes for a lower-fat version 1/2 and 1/2 instead of heavy cream.  There, I said it!!  Do with it what you will!

Okay, so to prepare:

Cook ravioli according to package directions; drain and keep warm.

Melt 2 tablespoons butter in large pan of medium-high heat.  Add onions, garlic, and Italian seasoning.  Saute’ over medium-high heat for about 5 minutes.  Stir in Rotel, basil, and whipping cream.  Bring to a boil.  Reduce heat and simmer, stirring occasionally, 5 minutes.  Stir in Parmesan cheese; add salt.  Stir in ravioli, tossing to coat.

I usually serve this yummy dish with garlic bread (Pepperidge Farm – freezer section) and salad. 

ENJOY!!

Idea!!  Be sure to post a link on your blog back to this one so we get a ton of yummy recipes.  The more the merrier, right!!!  I’ll be posting a new recipe every Tuesday!!!

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  • cynthia - October 2, 2007 - 10:44 am

    i’m game…let me see what i can find!

  • april - October 2, 2007 - 3:00 pm

    I’m sooo coming back. I’m headed out the door again but I have everything listed in my kitchen wahoo 😀
    Oh, and I won’t take and not give, sunbeam promise

  • april - October 4, 2007 - 9:17 am

    Okay, I tried to think of super easy so here is a full proof pie crust my 90 year old grandma uses. If it’s good enough for her it’s good for me, hope you like it.
    Ingredients:
    2 c All purpose flour
    1 tsp salt
    1 stick cold butter
    1/2 c stick Crisco, (reg can ok)
    1/4 c ice cold water
    mix flour & salt; work butter and crisco together then mix in flour using fork or dough blender. When crumbly drizzle water around over flour mixture.
    (don’t just dump) Use lg spoon to stir together and then take floured hand and form a ball.(It will seem dry but once it warms a lil it will form) Now seperate into two balls, one larger then the
    other; wrap in plastic wrap and chill at least 30 min.
    Roll on floured surface place lg in glass dish, fill with pie filling (usually 2cherries) Cover with smaller crust by wetting the rim w/wet finger.
    I do usually place three small slits an fancy the edges. You can also brush egg white on crust. It’s all what you have time for 😀
    TIP: Keep everything cold and quick when mixing and rolling. Think ‘layers in the crust of butter, flour, crisco not a blend’
    Layers=flaky
    If futher questions you can find me here:
    http://www.onelifebyapril.typepad.com
    happy baking 😀

  • Megan - October 4, 2007 - 9:55 am

    Here’s mine!!!
    Crock-Pot Pork Chops
    * 4-6 pork chops (I made 6)
    * 3 cups water
    * 1 cup of wild rice/long grain rice mix (I bought some Uncle Ben’s Original Recipie kind and just used the rice only)
    * One 10 3/4 ounce can cream of mushroom soup
    * 1 tsp. salt
    * 1 envelope dry onion soup mix
    * 1 tsp. dried parsley
    * 1 tsp. pepper
    Saute the pork chops in a pan until they are browned a bit. (I used canola oil, as suggested by my “Cooking for Dummies” book… has a higher smoke point) Put them in the crock pot, cover with the rest of the ingredients all mixed up. Cook on high for 6-8 hrs. They turn out FABULOUS… the rice plumps up and is so creamy with the soup and the meat practically falls apart it is so moist. YUM!

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