Ravioli with Crushed Tomato Sauce

When I think of Valentine’s Day dinner, I think of a simple, comforting meal at home with my family. Ravioli with Crushed Tomato Sauce may not look simple, but it is! And it’s so quick that it allows me to spend more time with my family instead of time in the kitchen. And nothing shows love better than Ravioli with a red Crushed Tomato Sauce. Right?

The only ravioli my mom ever bought when we were growing up was Pastosa. They were so delicious. We used to eat them raw out of the box! I can get them(frozen) at The Boys near me, but if I don’t feel like taking a ride there, I can pick up Mimi’s Ravioli at Western Beef. They are also very tasty.

 

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Go ahead and make your dinner at home look fancy. A beautiful lace tablecloth and a vase of fresh flowers is all you need.

If you are in the market for new wine glasses these are the perfect stemless wine glasses.

I love my square white plates that I have, but these dinner size ones are perfect for a bright dinner like this.  I love how a white plate always makes the food look that much better…

Better Homes and Gardens Square Porcelain Dinner Plates, White, Set of 6

RAVIOLI WITH CRUSHED TOMATO SAUCE

Ingredients

  • 2 pounds of Ravioli(Pastosa, Mimi’s or similar)
  • 2-28 oz. cans of crushed tomatoes
  • 8 cloves of garlic, sliced
  • crushed red pepper flakes
  • salt and pepper
  • EVOO
  • Grated Pecorino Romano cheese

Directions

  1. In a large saute pan heat about 2 tablespoons of olive oil over medium heat.
  2. Add a pinch of crushed red pepper flakes and garlic.
  3. Once garlic is light golden, add both cans of crushed tomatoes (When I pour the tomatoes in the pan there is usually some leftover tomatoes in the can. Fill both cans 1/3 of the way with water and swish it around to get all the leftover tomatoes.  Add that to the pan as well.)  
  4. Lower the heat to low so it doesn’t splatter.
  5. Add 2 pinches of salt and fresh ground black pepper.
  6. Stir and let simmer for 10-15 minutes.
  7. Meanwhile, boil a large pot of salted water.
  8. Cook the ravioli per directions on the box.
  9. Drain the ravioli and top with the crushed tomato sauce.
  10. Sprinkle with grated cheese and enjoy!

If you enjoyed this recipe, you will also like:

Lasagna Rolls

Momma’s Meatballs

Call it what you want…

Meat Sauce

 

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Lasagna Rolls

Lasagna is the perfect dish for any holiday. My mom makes the absolute best lasagna. She made it for every holiday. We all loved it and would enjoy it for weeks later. She’d have leftovers and then a whole tray in the freezer for another night. It is the ultimate comfort meal.

I love lasagna, but I’m not a big fan of making it. It always looks a little messy when I make it. I would prefer to make a tray of stuffed shells, baked ziti or lasagna rolls! It looks better and I like that it has less ricotta cheese.

I love spinach in my lasagna rolls because I love veggies. If I put spinach, I don’t serve meat with it. If I leave the spinach out, I serve it with a side of meatballs or meat sauce. Either way lasagna rolls are delicious and comforting and presents beautifully.

Of course double the recipe for a bigger crowd or to put one tray in the freezer for a later date.

A basic marinara sauce should be made first. You can find the recipe here. 👇🏼

Marinara Sauce

If you decide to leave the spinach out and do meat sauce, you can find the recipe here👇🏼

Meat Sauce 

or Meatballs!

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Lasagna Rolls

Ingredients

  • Marinara sauce
  • 10 oz package of frozen spinach(optional)
  • 1 box of lasagna noodles
  • 32 oz container of ricotta cheese
  • 2/3 cup of grated pecorino romano cheese
  • 1 egg
  • Salt and pepper

Directions

  1. Pre-heat oven to 350.
  2. Boil a large pot of salted water and cook noodles per directions on box. Drain and set aside to dry.
  3. Put about 1 cup of sauce in the bottom of a baking dish.
  4. In a mixing bowl combine the spinach, ricotta, pecorino, and egg.
  5. Add salt and pepper to taste.
  6. Lay the noodles out flat and spread about 2 tablespoons of the ricotta mixture evenly on the noodle.
  7. Roll and place seam side down in baking dish.
  8. Cover with sauce and sprinkle with with some more pecorino Romano cheese.
  9. Cover tightly with foil.
  10. Bake for 45 minutes or until bubbly.

Enjoy!

Other pasta dishes that are perfect to feed a crowd…

Baked Ziti with Sausage

Rigatoni with Roasted Eggplant and Ricotta

Ravioli with Crushed Tomato Sauce

Orecchiette with Sausage, Mushrooms, and Tomatoes

 

Mini Tortellini, Sausage and Spinach

I found these little bitty mini pesto filled tortellini at Trader Joe’s. They do not have to be refrigerated since they are not filled with cheese. So, they’ve been hanging out in my pantry waiting to be used. After writing up the spinach tortellini soup recipe, I have been on a tortellini kick! I think I have to stop eating tortellini…

Or not.

This is another super easy, delicious dinner.  Perfect for a weeknight when you are rushing around.

 

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Mini Tortellini, Sausage, and Spinach

Ingredients

  • 1 pound of Italian Sausage, out of the casing
  • 1/2 of an onion, chopped small
  • 3 cloves of garlic, chopped
  • 2(28 oz) cans of crushed tomatoes
  • salt and pepper to taste
  • 2 big handfuls of baby spinach
  • 1 bag of Trader Joe’s pesto filled tortellini or any tortellini you prefer
    • Optional:  1/4 cup of half and half or heavy cream
  • Pecorino Romano cheese

Directions

  1. Bring a medium pot of salted water to a boil.
  2. Cook tortellini per directions on bag. Drain and set aside.
  3. Meanwhile, in a large skillet brown the sausage.
  4. Then add the onion and cook with the sausage until the onion is tender.
  5. Add the garlic and cook for 1 more minute.
  6. Add the crushed tomatoes.
  7. Season with salt and pepper.
  8. Stir and bring to a simmer.
  9. Cook for about 10 minutes.
  10. Add the spinach and stir until wilted.
  11. If using half and half or cream stir that in now.
  12. Put all the cooked tortellini in the sauce and combine.
  13. Top with grated pecorino romano and ENJOY!


If you enjoyed this recipe, you have to try these…

Spinach Tortellini Soup

Baked Ziti with Sausage

Orecchiette with Sausage, Mushrooms, and Tomatoes

Spinach Tortellini Soup

This was the quickest dinner I’ve ever made! Quick, simple, and so tasty. As you can tell from my previous blogs, I love soup.  I really love soup that my whole family will enjoy.  This is one of those soups. And it actually fills my growing boys because of the tortellini. I served it with a side of garlic bread.

spin tort 1

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Spinach Tortellini Soup

Adapted From:  Food Network Kitchen

Ingredients

  • 8-10 cups of low sodium chicken broth
  • 2 cloves of garlic, minced
  • 20 oz. package of cheese tortellini, fresh not frozen.
  • fresh basil, chopped
  • 1 package of frozen chopped spinach, thawed and squeezed dry
  • salt and pepper
  • 1 can (14.5 oz.) of Italian stewed tomatoes
  • Pecorino Romano Cheese

Directions

  1. In a large pot, bring the chicken broth to a simmer.
  2. Stir in tortellini and simmer gently for 3 minutes.
  3. Stir in spinach, garlic, basil, and tomatoes.
  4. Add salt and pepper to taste.
  5. Return to a simmer and cook 2-3 more minutes.
  6. Top with grated cheese.

Enjoy!

Click here to view some of my other favorite soups!

 

 

 

Broccoli Rabe

Broccoli Rabe is a veggie my mom frequently makes.  It is packed with nutrition and is delicious!  I don’t make it much because half of my family likes it and half of them don’t.  But I love it when it’s made right.  And my mom makes it perfect.  I love it tossed with pasta, of course.  But you can make it as a side dish to sausages or any meat.

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Broccoli Rabe

Ingredients

  • EVOO
  • crushed red pepper flakes(add as much as you prefer)
  • garlic, 8 cloves peeled and sliced
  • 2 bunches of broccoli rabe(rinse, cut off the bottom of the stems and chop in big chunks
  • Optional(pasta of your choice)

Directions

  1. Coat the bottom of a large sauce pan with olive oil.
  2. Add crushed red pepper flakes and garlic.
  3. Saute for about 2 minutes.
  4. Add the broccoli rabe.
  5. Let it sizzle for a few minutes.  Then add in about 1/2 inch of water to the pan.
  6. Drizzle the top with some olive oil and season with salt and pepper.
  7. Cover and steam on medium heat until soft(about 10-15 minutes)

Serve as a side dish or mix with your favorite pasta(you can add a little pasta water if you want more “juice”) and top with grated cheese!

Enjoy!

Other pasta and veggie dishes that I ABSOLUTELY LOVE!

Bowties with Broccoli

Sunday Dinner

 

Bowties with Broccoli

 

Bowties with Broccoli

It’s not a secret that I love pasta and I love vegetables.  So, this is one of my favorite inexpensive, quick dinner meals!  My whole family loves broccoli, so this is a good one because at least I know they won’t pick out the healthy vegetable.  I actually consider this comfort food.  Something about it makes me happy…

Ingredients

  • 2 bags of broccoli florets
  • 6 cloves of garlic, sliced
  • evoo
  • salt and pepper to taste
  • 6 cups of low sodium chicken broth
  • 2 pounds of bowtie pasta(Or any pasta you prefer)
  • grated Pecorino Romano cheese

Directions

  1. Preheat oven to roast 425.
  2. Arrange all the broccoli on a baking sheet so that it is spread out in one layer.
  3. Drizzle with olive oil.
  4. Season with salt and pepper.
  5. Roast in oven for about 20 minutes.  After 10 minutes toss and add the sliced garlic.  When done broccoli should be crispy and brown on the edges.  (My oven was broken so I sauteed the broccoli in a pan.  That is another way of getting the broccoli cooked and crispy)
  6. Meanwhile cook the bowties per directions on the box.  When done save about a cup of pasta water and set the pasta aside.
  7. In a large skillet heat the chicken broth on low to medium heat.  Add the roasted broccoli and garlic to the chicken broth.  Let it cook on low until the broccoli stems are soft.  Don’t let it cook too long to where it gets too mushy and falls apart.
  8. Add the pasta to a large bowl.  Pour the broccoli and chicken broth over the pasta.  Stir gently.  (It may seem like there is too much liquid, but that is the best part and the pasta soaks it right up.)  If you need more liquid, you can add the reserved pasta water.
  9. Serve in individual bowls and sprinkle with grated cheese.

Enjoy!

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Orecchiette with Sausage, Mushrooms, and Tomatoes

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Orecchiette with Sausage, Mushrooms, and Tomatoes

This pasta dish is too good to be true. It’s my kind of pasta dish because of the veggies.  My family enjoys it because of the sausage!

 

Ingredients

  • 2 boxes of orecchiette pasta
  • 1 package of Italian sausage out of the casing(I used mild but you can use spicy or sweet if you like)
  • 2 green onions, sliced
  • 4 coves of garlic, sliced
  • 2- 8 ounce packages of baby bella mushrooms, rinsed and sliced
  • 2 pints of grape or cherry tomatoes, halved
  • 1 cup of low sodium chicken broth
  • 1/2 cup of Pecorino Romano grated cheese
  • salt and pepper
  • EVOO

Directions

  1. Heat 2 tablespoons of EVOO in a large skillet over medium heat.
  2. Add the sausage to the pan and cook until it is brown.
  3. Drain and set aside.
  4. Add the green onions and cook until tender.
  5. Add the mushrooms. Season  with salt and pepper to taste.
  6. Cook for about 10 minutes.
  7. Add the garlic and cook for a few more minutes.  Set to the side.
  8. Bring a large pot of salted water to a boil.
  9. Add the pasta and cook according to package. Drain and reserve 1-2 cups of pasta water.
  10. Put the cooked pasta back in the large pot.
  11. Bring the skillet back to the heat and add the tomatoes.
  12. Cook for about 5 minutes.
  13. Add the chicken broth and the sausage and cook for 1 more minute.
  14. Dump the sausage mixture right into the pot with the cooked pasta.
  15. Stir in the grated cheese and some pasta water if needed.
  16. Serve in individual bowls and top with some more grated cheese.

Enjoy!!