Quick Ravioli for Two

Posted by on Jul 22, 2013 in Goodness from my Kitchen | 5 comments

Recently, I found a yummy recipe among my stash of cookbooks. It is a Weight Watchers Recipe and I almost hesitate to mention it here because you are going to assume I am a member of WW, first of all. Secondly, you are going to assume I am losing weight. Lastly, you are not going to read any further because you have a preconceived notion that a WW recipe is going to be nasty.

Allow me to set the record straight on all three points:

  1. I am a member, several times over, of the WW. I’m a slow student. Go figure. Where is my figure?  (Chuckle.)
  2. I won’t say. I don’t know. Scales scare me.
  3. You’re wrong. It’s not nasty.

I updated this recipe to reflect my tweaks in ingredients and directions. Their original recipe had four-cheese ravioli and I prefer mushroom ravioli. The original recipe had no herbs and I grow fresh ones. Where they called for canned diced tomatoes, I use the newer fire-roasted tomatoes available in cans because they impart a depth of flavor.  If you can find them with garlic and Italian herbs, grab that can. Grab more than one can! Glorious!

Remember, it’s for two.

A note about my photo…I focus more on the recipes than the photography as you can tell.  Notice the splash of sauce around the rim of my pasta bowl? Yeah. I’m sorry. I won’t show you the splash on my clothes.

The happy part of this recipe? It is all done in ONE POT! Gracious goodness? Yes!

And as a final note…my husband picked up his pasta bowl to drain the last of the sauce from the bowl to his tummy.

Quick Ravioli for Two
 
My rendition of an older Weight Watchers recipe lends itself to delicious goodness all from one pot to a beautiful plate. Enjoy! Points Plus value is 7 points (8 points if you use four cheese ravioli instead)
Author:
Recipe type: Pasta
Serves: 2
Ingredients
  • ¼ cup chopped onion
  • 1 14.5 ounce can fire-roasted tomatoes with garlic
  • ½ cup of water
  • 1 T. catsup
  • 1 T. chopped fresh basil
  • 1 T. chopped fresh oregano
  • ½ T. chopped fresh rosemary
  • 1 9-ounce package fresh mushroom ravioli (I used Buitoni from the dairy case)
  • 2 cups fresh spinach
  • Freshly ground pepper, to taste
  • 1 T. grated Parmesan cheese
Directions
  1. Combine first 7ingredients in a large saucepan; bring to a boil.
  2. Add ravioli; cover, cooking 5 minutes, stirring frequently. You may want to reduce the heat to medium or medium-high.
  3. Uncover, and cook an additional 5 minutes or until ravioli is cooked through, stirring occasionally.
  4. Add the spinach and fresh ground pepper. Cook for 2 minutes, uncovered, stirring occasionally.
  5. Remove from heat, and let stand, covered, 5 minutes.
  6. To serve, divide the amount between two plates or pasta bowls.
  7. Sprinkle each serving with half of the Parmesan cheese.

I bless you to enjoy your kitchen today and I pray that you will be grateful to the Creator for all the ingredients He made to go into this simply delicious dish.

Bon appetit, in Jesus’s name!

 

 

 

5 Comments

  1. Testing the comments. : )

  2. Worked this time! Yeah! I think this recipe is a winner – now for four people – do I just double the recipe?

    • Hey Kelli!
      I’m glad the commenting worked this go round.

      For doubling the recipe, I would not double the water. Just add 3/4 cup water. You can add a smidge if necessary at the end.

      If you don’t have fresh herbs, try using 2 teaspoons of Italian seasoning. If not doubling, just use 1 teaspoon of the dried herb blend.

      Since you are doubling, I would suggest using a Dutch oven or a medium stockpot rather than a large saucepan…you may find the ravioli gets too crowded. I also think you could use a large nonstick skillet that has a lid.

      I’ll be interest to know how you and yours like the meal. I pray it blesses your table soon!

      Bon appetit’ in Jesus’s name!

  3. Can’t wait to try this one. Thanks for the substitution info on herbs. I haven’t entered the world of herb-growing (yet).

    • Enjoy the preparation and the dining! When you’re ready to start an herb growing experiment, I would suggest rosemary, lemon thyme, and basil. Yummmmmmm! : )

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