Ravioli Colinera

Searching for something a little different for supper last night I found some ravioli that Kumi left me when he was moving out of the apartment across the hall. So I decided to give it a try, the instructions were simple enough — put in boiling water for about 10 minutes. OK, with that done I started to think about the sauce — I didn’t have any. I had a little bit of Ragu Original left but not really enough to do justice to the amount of ravioli I had headed my way :) So I decided to concoct one of my usual random mixtures of things that I have around, which isn’t always much and see what I could come up with. Then I remembered the sauce I came up with when I was on my big nacho bender back in July. So here was my ravioli recipe that I came up with. It ended up being really good, much better than I had expected, so I figured I’d share it.

Colin’s Ravioli

  • 1 Plateful of frozen meat and fine herbs ravioli (I was eating by myself, I’ll leave it to you to adjust the measurements as best you can)
  • 1 Quantity of Ragu Original Pasta Sauce.
  • 1 Smaller quantity of Smart Choice Fireball Salsa
  • 1 Amount of Kraft Ranch with Bacon salad dressing.
  • Italian seasoning
  • Cayenne pepper (optional)
  • Ground black pepper
  • Grated mozzarella cheese

Boil the ravioli as per the directions on the package. While that is doing its thing, you can prepare the sauce. I mixed mine in a little glass cup thing that is about the size of a cup of a large muffin cup — just for an idea of quantities here. As far as the mixture of the sauce, I really don’t have amounts, I just kind of throw it together. I’d say that it is a least half Ragu pasta sauce. Then I mix in a little salsa. I have really hot salsa, so I don’t need much and it is quite the spicy dish. If you are nursing an ulcer, might I recommend the mild variety. It also gives the sauce a bit of a chunky texture which livens it up. The part that most people are going to think odd (I’d imagine) is the Ranch. Just squeeze it in there. I have Ranch with Bacon, but plain ranch would do fine. If I had to guess how much I put in I would say 2 -3 tablespoons, but it is hard to tell because I just squeezed it in there.

At this point you can use something, a spoon, popsicle stick, your finger to stir all of these fine ingredients together — the result should be pink. Rosée I believe it is called. If it is still quite red, add more ranch. Then you stir in about 2 teaspoons of italian seasoning — or more or less, I really like it. I also add black pepper and cayenne to the sauce at this point as I am a sucker for heartburn. Cover this up somehow and stick it in the microwave. Don’t heat it yet… just leave it there for when you need it. If you are an efficient person, take the cheese out and grate as much as you want, you are in control here. Live dangerous and grate a whole pile. Snack on some while you wait if you desire.

When the ravioli is finished by whatever standards you desire, drain the water from the pot and I’ll let you decide whether you want to keep the one ravioli that escapes and is sitting in the drain of your sink. Place the hot little buggers on the plate — or plates, however you decide to do this. At this point the microwave should be beeping because the sauce is heated — if not, go back in time and start the microwave. You should have a sense for how long this will take — mine only takes like 20 seconds, some might take a minute or two. If you made a lot, it might not be bad to stir it at some point in the heating process. Take the hot little bowl out of the microwave and pour the contents onto the ravioli — be generous and fair, be creative if that is one of your things. Put the bowl down and soak your burnt fingers in some cold water — not running water though — it isn’t as effective. More pepper? Why not. Then take the cheese and sprinkle it all over the sauce and ravioli like a blanket. Garnish with a sprig of parsley if you care to, but if you are eating by yourself, I wouldn’t bother. Take the plate and glass of iced tea to whatever table you eat at and enjoy. You remembered to put the cheese and various sauces away right? And turn of the element? Good. That should be it.

Written by Colin Bate