Marry Me Ravioli (small batch)

 

Consider me late to the "Marry Me" food party. It was not something I had ever cooked until a number of weeks back when I did a chicken dish in the slow cooker.  That turned out to be so delicious that I finally realized what all the hype is about.  

Marry me food is fabulously tasty.  So delicious that it is sure to win the heart of whomever you serve it to. Rich, creamy delicious with fabulous flavors, and yet such a simple thing to make.

And so it was with this delicious pasta recipe!  Quick, easy and delicious!

 

They had had ready-made, chiller-cabinet ravioli on special the last time I was at a store a few weeks ago. I picked up two packages as that was the deal.  Two packages for a certain price. (I always say I am not going to fall for that and then I do, because it is just too good a deal to pass up!)

I had picked up a package of spinach and cheese and a package of butternut squash.  I like to make my own sauce for these things.

I saw this recipe for Marry Me Ravioli Sauce on a page called Julia's Album. It looks quick and easy and I happened to have everything I needed to make it.  I went for it, cutting the recipe in half because I only had half the amount required of any one of the ravioli, and I am only one person.

I used the spinach and cheese one as I felt it would go best with these flavors.  I was right. This was phenomenal! It was rich and creamy and delicious! I could very easily have eaten the whole pan of it.  I did restrain myself and enjoyed the leftovers for breakfast the day after. (No judgement please.  😋😋😋)  This was really REALLY good! I think you are going to love this. At least I hope that you will!

I would go so far as to label this as dangerously delicious!

 

WHAT YOU NEED TO MAKE MARRY ME RAVIOLI

You do need some ready-made ravioli, unless you are really keen and can make your own, but overall, the ingredients needed are quite simple.

• 8 ounces (227g) refrigerated ravioli (I used spinach and cheese)
• salt and black pepper to taste
• 1/2 small onion, peeled and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 2 ounces (60g) sun-dried tomatoes in oil, chopped
• 1/4 cup (60ml) dry white wine (optionally you can use chicken stock)
• 1/2 cup (120ml) heavy cream
• 1/4 cup (23g) shredded Parmesan cheese, at room temperature
• 1/4 cup (60ml) of chicken stock, to thin sauce if too thick
• fresh basil to garnish

 

They just happened to have a special on refrigerated ready-made ravioli the other week, so I had picked up a few bags of it and brought it home. I had the spinach and cheese and the butternut squash one.  I felt the spinach and cheese one worked best with these flavors.

I did happen to have a part of a bottle of white wine which I had bought specifically to cook with. You can also use chicken stock if you haven't got any wine or don't do alcohol.

I have a bottle of sun-dried tomatoes in oil that I keep in my refrigerator. It will keep for quite a while and is one of those things that you never need the whole jar of, or at least I have never needed the whole jar of.  I wouldn't be tempted to use the dried ones unless I rehydrated them first. In that case you will also need a tiny touch of oil to fry the onions, tomatoes and garlic in.

If your cheese is at room temperature it won't clump up in the sauce.

I didn't have any fresh basil. Winter conditions. Icy roads. Rural area.  I used a good quality freeze dried basil that I stirred into the sauce at the end.

 

HOW TO MAKE MARRY ME RAVIOLI

This was seriously really simple and really quick to make. This is a great weeknight supper!

Cook your ravioli according to the package directions. Drain well and set aside.

Add the onions, garlic and sun-dried tomatoes with a bit of their oil to a skillet. Sauté over low to medium heat until the onions have softened.

Add the wine (stock) and deglaze the pan, allowing it to cook down just slightly.

Pour in the cream and bring to a simmer. Whisk in the Parmesan cheese. Taste and adjust the seasoning with salt and pepper.

 

If you think the sauce is too thick you can add some chicken stock to thin it out to the perfect consistency.

Add the cooked and drained ravioli to the skillet and heat through gently. Top with some fresh basil and serve immediately.

 

TIPS FOR STORAGE AND REHEATING

This is not suitable for freezing but will keep in the refrigerator for a few days, tightly covered. I would not keep it for any longer than that.

This can be easily reheated in the microwave. Add a splash of milk to loosen it a bit, give it a stir, and then reheat on high for 30 second bursts until heated completely through, stirring every 30 seconds.

Alternately you can reheat this in a skillet over medium heat, again adding a splash of milk (or cream). Stir frequently until heated through.

 

This was exceptionally good.  I started to just have a taste and I just couldn't help having just one more bite. Yes, it is that delicious.

The sauce is rich, well flavored, and unctuous. And the ravioli? Well, just pick the best you can get and choose a flavor that is not going to be too overpowering so that the sauce will complement it perfectly.  

I would suggest a salad and perhaps some cheesy garlic fingers on the side. In for a penny, in for a pound! 

 

Pasta is always a favorite around here. I could be happy with a buttered bowl of spaghetti seasoned with salt and pepper and a sprinkle of Parmesan. If you are wanting something a tiny bit more than that, might I also suggest the following delicious temptations!

MARTHA STEWARTS ONE PAN PASTA - One thing I love about this tasty pasta dish is that everything cooks in one pan, even the pasta (linguini). You just add the dry pasta and other ingredients, including water, and it cooks all-together in the pan. No fuss, no muss, no faffing about with having to drain this or that. The water, tomatoes, etc. condense along with the starch from the cooking pasta to create a delicious sauce. This is fabulously simple and incredibly delicious! I'd expect nothing less from Martha!

CHEESY TUNA SKILLET PASTA - This is a fabulously tasty skillet meal.  It goes together really quickly and is done in about 15 minutes time maximum. While it is cooking you can be putting together a nice salad to serve on the side. Easy peasy. It's like your favorite Tuna Casserole, or Tuna Helper, I guess. Cooked on top of the stove, all in one dish. Again, no fuss, no muss.

Yield: Serves 2 generously

Author: Marie Rayner

Marry Me Ravioli

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A delicious twist on Marry Me Chicken. Store bought ravioli with a delicious creamy, garlicky sauce loaded with sun dried tomatoes, garlic and onions. Fabulously tasty and very quick and easy to make.

Ingredients

• 8 ounces (227g) refrigerated ravioli (I used spinach and cheese)
• salt and black pepper to taste
• 1/2 small onion, peeled and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 2 ounces (60g) sun-dried tomatoes in oil, chopped
• 1/4 cup (60ml) dry white wine (optionally you can use chicken stock)
• 1/2 cup (120ml) heavy cream
• 1/4 cup (23g) shredded Parmesan cheese, at room temperature
• 1/4 cup (60ml) of chicken stock, to thin sauce if too thick
• fresh basil to garnish

Instructions

1. Cook your ravioli according to the package directions. Drain well and set aside.
2. Add the onions, garlic and sun-dried tomatoes with a bit of their oil to a skillet. Sauté over low to medium heat until the onions have softened.
3. Add the wine (stock) and deglaze the pan, allowing it to cook down just slightly.
4. Pour in the cream and bring to a simmer. Whisk in the Parmesan cheese. Taste and adjust the seasoning with salt and pepper.
5. If you think the sauce is too thick you can add some chicken stock to thin it out to the perfect consistency.
6. Add the cooked and drained ravioli to the skillet and heat through gently. Top with some fresh basil and serve immediately.

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