5 Nights of Packet Meals: Ravioli Two Ways Recipe

Monday, August 26, 2013

Packet ravioli gets the gourmet treatment with breadcrumbs and an easy-to-whip-up sauce!
Packet Ravioli Two Ways: Crispy Baked & Traditional from www.anyonita-nibbles.com
Feeds 2 adults; 1 toddler 

Five Nights from the Packet: How to Make Box Meals Taste from Screatch from www.anoynita-nibbles.comAll this week, I'm going to be sharing different ways to make packet meals taste like they've been made from scratch and first up is this delicious ravioli dish! Packet meals always get such a negative rap! When I was growing up, my mom was very select with the packet things she fed us. They were usually restricted to mashed potatoes and biscuits, and even those were heavily doctored so that you could've sworn she'd spent hours in the kitchen.

For me, the purpose of a packet meal is convenience and speed. I think they're meant to help busy moms and dads in the kitchen, not make them obsolete. The idea of tearing open a packet of mash potato powder, adding water and plopping it a table seems inherently foreign to me.

This ravioli dish is no different. I wanted to show you another way of preparing it that takes less than 10 minutes but tastes like you've spent ages making it. This is one of those dishes that we all loved and Callum helped himself to seconds, too!

Traditional boiled ravioli topped with crispy baked ravioli from www.anyonita-nibbles.com Ingredients:

For the crispy baked ravioli
1/4 cup milk
1/4 cup Swiss or Emmental cheese
1/2 cup sour cream
1/2 cup bread crumbs
1/2 packet of fresh ravioli

For the traditional ravioli
1 1/2 packets of fresh ravioli

For the tomato sauce
homemade zesty tomato sauce


Instructions:

Packet Ravioli Two Ways Recipe

For the crispy baked ravioli: 
 
1.Whisk together the milk and sour cream in a small bowl.


2. Combine the cheese and breadcrumbs in another bowl.

3. Dip each ravioli in the milk mixture first and then the breadcrumbs. Arrange on a baking tray. Repeat until all the ravioli has been coated and bake in a preheated 190C/375F oven for 10 to 14 minutes or until the ravioli is crispy and golden.

4. Meanwhile, boil the remaining ravioli according to the instructions on the packet.

5. Make up the zesty tomato sauce according to these instructions or use sauce from a jar. If using sauce from a jar, add a pinch of sugar, extra basil and oregano and a bit of black pepper. Warm it slowly on the stove to add flavor and depth before serving.

6. To serve, coat the boiled ravioli in the sauce and add to a serving dish topped with the crispy ravioli and a sprinkling of cheese.

A close up of traditional ravioli and crispy baked ravioli breaded with sour cream and breadcrumbs from www.anyonita-nibbles.com
 

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