Ravioli doesn't have to be homemade if the sauce is good

I don’t often speak of the ravioli, but it does have a place in our house. At times you might find the occasional canned ravioli product, seeing it as a quick comfort food. Canned chili and tamales fall into that same category here.

I have made raviolis from scratch, and the process was quite time consuming, though very tasty. You make up a pasta dough, which includes rolling out the dough to the desired thickness. You then make up the filling, preferably something very thick or chunky, so it doesn’t spread out on the dough. You scoop evenly-placed dollops of filling on the dough, then cover it with another piece of rolled out dough. Then you cut out the squares and pinch the edges so the filling doesn’t come out. Cook as desired. There are also fancy machines that can do the filling for you, but who does that kind of production at home?

I like to pick up the occasional package of fresh or frozen raviolis and stuff them in the freezer for a quick dinner idea. The idea is to then cook the product according to package directions while making up a sauce to serve them with. It’s so much easier.

In the photo, I took a package of three-cheese-filled raviolis from the freezer and allowed them to thaw for a bit while I took a large saucepan and placed in it a quart of heavy cream. I added a bit of flavorings to the cream and then allowed it to come to a boil while stirring constantly. I then stirred in about a half cup of salsa I had leftover in the fridge. Instead of letting the cream reduce in the pan, I took the ravioli and placed it in the hot cream to cook it, which would absorb some of the liquid from the cream, creating a nice thick sauce. I also included about a cup of ground beef crumbles I had left over as well. After it was all heated through and thick, dinner was served.

WHITE SAUCE

1 quart heavy cream (at least 30 percent)

1 1/2 teaspoons chicken stock base

1 1/2 teaspoons oyster sauce

1 tablespoon cornstarch (optional)

1/4 cup cold water (optional)

In a large pot, pour in cream, base, and sauce and bring to a simmer over medium-low. Allow to reduce by half, stirring frequently, as the cream can easily boil over. Continue to simmer until thick, or mix up the cornstarch into the cold water and stir into the simmering cream. Continue to stir until thickened. Adjust seasonings. Gently stir in cooked ravioli before serving.

CHEESE SAUCE

2 cups heavy cream (at least 30 percent)

1/3 teaspoon salt

1 1/2 cups shredded cheddar cheese

Salt and pepper to taste

In a large pot, bring cream and 1/3 teaspoon salt to a gentle simmer, stirring frequently. Allow to reduce by half. Mix in cheese and stir until melted. Adjust seasonings. Gently stir in cooked ravioli before serving.

BEEFY TOMATO SAUCE

1/2 large onion, chopped

1/2 pound ground beef

1 clove garlic, minced

1 cup sliced mushrooms

3 roma tomatoes, chopped

1 can tomatoes, chopped

1 (12-ounce) can tomato paste

1 cup beef broth

2 tablespoons minced fresh parsley

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1 teaspoon salt

1/4 teaspoon pepper

Cooked spaghetti

In a large pot over medium high heat, add the onion and beef. Break up beef while allowing to become well-browned and crispy. Then add garlic, tomatoes, tomato sauce, tomato paste and beef broth. Cover and barely simmer for one hour or until reasonably reduced and allowing the flavors to mingle. Adjust seasonings with fresh parsley, brown sugar, dried oregano, dried basil, salt and pepper. Adjust seasonings. Gently stir in cooked ravioli before serving.

FRIED RAVIOLI

Peanut oil, for frying

1 cup buttermilk

2 cups Italian-style bread crumbs

1 package fresh cheese ravioli

1/4 cup freshly grated Parmesan, optional

1 jar store bought marinara sauce, heated, for dipping, optional

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a thermometer registers 350 degrees. Place the buttermilk into a small bowl, and the bread crumbs onto a plate. Dip a few ravioli in the buttermilk, pluck them out by hand, shaking off excess buttermilk, before placing into the bread crumbs. If needed, press ravioli into crumbs to help them stick well. Place onto another plate until ready to fry. Using a metal slotted spoon, place a few into the hot oil. Let cook until golden brown, turning once to brown the other side. Remove from oil and place on paper towels to drain. Top with grated Parmesan and serve with marinara, if desired.