Ravioli With Chili Cream Sauce

Submitted 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."

 

• Ready In: 15mins
• Ingredients: 6
• Yields: 2 meals
• Serves: 8

ingredients

• 25 ounces ravioli (any flavor is fine, I use a mixture of cheese and beef)
• 1 (15 ounce) jar alfredo sauce
• 1 (14 1/2 ounce) can fire-roasted tomatoes, undrained
• 1 1⁄2 teaspoons dried ancho chile powder
• 1⁄2 teaspoon poultry seasoning
• shredded parmesan cheese

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.