March 7, 2013

Cheese Ravioli with Tomato Cream Sauce

I enjoy trying to recreate restaurant food that I love. My most recent attempt at a copycat recipe was the Ravioli Forza Italia from Rustico Ristorante Pizzeria in Murrieta, CA. I’ve never had a dish I didn’t like at Rustico, however, I always seem to gravitate toward their cheese ravioli. The combination of tomato cream sauce, tender-crisp asparagus, and sun-dried tomatoes make this ravioli something you won’t soon forget.

With teenagers in the house, I usually make a double batch of everything. I also like having leftovers for next day lunch. Cut the pasta in half if you are feeding 4 or less. You’ll have a little extra sauce and veggies, but that’s a good problem!

Cheese Ravioli Forza Italia

Ingredients

2 Bags (24 oz each) of Frozen Cheese Ravioli
1 lb of Asparagus (ends trimmed and discarded, middle and tops cut into bite size pieces)
1 Pkg of Baby Bella Mushrooms, roughly diced
2 Garlic Cloves, diced
1/4 cup Red Onion, diced
1 8.5 oz Jar Sun Dried Tomatoes, julienned
2 TBS Olive Oil
2 TBS Butter
1 24 oz Jar of Classico Tomato and Basil Spaghetti Sauce
1/2 Cup Heavy Whipping Cream
5 Fresh Basil Leaves
Shaved Parmesan

Directions

In a large saucepan, combine spaghetti sauce and heavy whipping cream. Cover and simmer for 15 minutes, stirring occasionally, while you are preparing the rest of the meal.

Saute asparagus in olive oil and butter over medium heat until slightly tender, about 8 minutes. Add mushrooms, onion, and garlic and continue cooking for approximately 5 minutes. Drain and rinse sun dried tomatoes, dice basil leaves and add both to vegetables. Remove from heat.

Cook ravioli according to directions on package. Drain and rinse. Pour into a 9″x13″ baking dish, cover with sauce and stir in the sauteed veggies. Bake at 350 for 20 minutes and top with Shaved Parmesan Cheese, if desired. Serve with bread and salad.

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  • warpeddude

    Hey Karen,
    It’s been a while since I left you a message.
    How’s the knee treating ya? I hope you’ve had as good luck as I have with mine.

    To keep you posted, I just had my second back surgery.If this one doesn’t work they are looking at doing a double fusion. WEE!!
    Hope your doing fine!
    Chat at you later,
    Scott

  • Cindy

    Wow, this recipe looks amazing! I would love to try it but am going to have to pass due to the heavy cream, cheese pasta, and butter content. I may try to conjure up a lower calorie version though!


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