Ravioli With Chili Cream Sauce

Name: Ravioli With Chili Cream Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 meals, 8 serving(s)
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

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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.

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READY IN: 15mins

SERVES: 8

YIELD: 2 meals

UNITS: US

INGREDIENTS

Nutrition

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

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

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