Ravioli With Chili Cream Sauce

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READY IN: 15mins
Recipe by Robyns Cookin

I got this recipe from an online OAMC blog (the author of the blog says it's adapted from a Sandra Lee recipe). It's different than most OAMC recipes I find, so I was eager to try it. Both my fiance and I really enjoyed it. It's richer than my usual fare, but don't mind making it every now and then as a little treat. The poultry seasoning is an interesting, but necessary addition; it's not an identifiable flavor in the finished sauce, but definitely adds a nice level of flavor.

Ingredients Nutrition

Directions

  1. Mix together the alfredo sauce, fire roasted tomatoes, chili powder, and poultry seasoning.
  2. Split sauce in half and place in Ziploc bags; freeze flat.
  3. Once frozen, place in larger Ziploc bags along with half of the ravioli per bag.
  4. On cooking day, defrost sauce in fridge over night. Heat in a saucepan on the stove top.
  5. Meanwhile, cook ravioli according to package directions.
  6. Drain and top with sauce.
  7. Top each serving with Parmesan.

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