I bought the frozen mushroom ravioli bag from Trader Joe’s. I love the ravioli but I’m not a huge fan of the sauce. Easy fix – discard the sauce and cook the ravioli in butter then baked with fresh grated parmesan cheese. I also added dry aromatics – ground sage and italian seasoning mix. The result: crispy edges, soft bits of the mushroom filling, and a subtle but nice sage and italian flavor.
Recipe after the jump 🙂
Ingredients (serves 1):
- 1 bag of mushroom ravioli, frozen or fresh
- 1 teaspoon grounded sage
- 1 teaspoon Trader Joe’s 21 Salute Italian seasoning or generic brand italian seasoning mix
- 1/4 stick of butter
Thaw frozen bag of ravioli. Heat a skillet on medium-high heat and add butter. Gently place ravioli into the skillet, cooking for 2-3 minutes then flipping over for 2-3 more minutes.
Remove the ravioli from the skillet and transfer to a baking tray lined with aluminum foil. Sprinkle on dry seasonings. Grate fresh parmesan on top. Bake in convection oven at 400 degrees farenheit for 15 minutes.
A great variation on this recipe would be baking cheese stuffed ravioli with the same toppings, fresh chopped basil, and hot marina sauce on the side for dipping.