Wednesday, March 24, 2010

Cheesy Ravioli with Veggies

Having been on a pasta kick, I thought I'd continue the pattern and add another simple, yet delicious pasta recipe to my repertoire. "Repertoire" sounds like too fancy a word, though, to use with this dish. It was so simple and so inexpensive! Being married just four years and living on a teacher's salary means meager meals every once in a while. But, both of our parents taught us that there are times when you have to pinch pennies so that things are a little easier later on. This sort of dish is perfect for those penny-pinching seasons. This meal came in just under $10 and was a hit on a late night after work. Thanks, Parents, for the good lessons!

Cheesy Ravioli with Veggies
Taste of Home Pasta
Yields: 6 servings

6 quarts water
1 package (16 oz, or so) frozen California-blend veggies (carrots, broccoli, cauliflower)
1 package (25 oz, or so) frozen cheese ravioli
1/4 cup butter (the real kind), melted
1/4 tsp seasoning blend like garlic salt, Mrs. Dash, or Italian seasoning
1/4 cup shredded parmesan cheese--the real kind

In a stockpot, bring water to a boil. Add the vegetables; cook for 5 minutes. Add the ravioli. Cook 5 minutes longer or until both are tender. Drain and transfer to a large, flat serving bowl.

Gently stir in the butter. Sprinkle with the seasoning blend and cheese. Serve with a crisp salad.

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