Sometimes in cooking (as in life) a recipe does not have to be difficult to be delicious. The more variables or ingredients or steps in the process, the easier it is to complicate a dish or confuse simple, rich flavors that are best left alone. The recipe I’m about to share is a prime example of this. It is hard to imagine it being much simpler, but it is so delightful that my family, especially my son, practically begs me to make it on a regular basis. It can be put together in 15 minutes and is a complete meal unto itself, requiring no side dishes or elaboration, unless, of course, you just can’t help yourself.
Now for the caveat . . . many of the other dishes that I have shared, being more intricate and involved, are made primarily from scratch. This recipe, however has several ready-made ingredients. Some may consider this cheating. Some may consider it the norm. But whichever the case, if you are not inclined to cook with such ingredients, please feel free to make these elements from scratch. This, however, will most definitely take the dish out of the “ready in 15 minutes” category. Now, without further ado:
Tomato Cream Ravioli
1 package of frozen, cheese ravioli
3 tbsp of butter or margarine
4 good size mushrooms, chopped (not diced)
1/2 of a large red onion, chopped (not diced)
1 heaping tsp of minced garlic
1 jar of Bertolli (or your favorite brand) Alfredo sauce
1 can of tomato sauce
3 tbsp of Parmesan cheese
Place ravioli in a large pan and cover with water. Sprinkle with salt and bring to a boil. Boil until ravioli is tender, careful not to over cook as the ravioli will break apart.
In a large skillet (preferably with sides), melt butter and add mushrooms, onions, and garlic. Saute until onions are soft. Season with salt, pepper and parsley to taste. Stir in Alfredo sauce, tomato sauce, and Parmesan cheese. Simmer for 5 minutes to allow sauce to heat and flavors to blend.
Serve sauce over ravioli and garnish with additional Parmesan cheese and parsley as desired. This dish would go excellently with french bread and asparagus on the side but does not need it if you are in a hurry.
This may seem too good to be true, but trust me, the results far outweigh the effort and make it an easy dish with which to impress dinner guest and make them believe that you slaved for hours in the kitchen. Not that I’ve ever done that . . .