Recipe: Spinach and Ricotta Ravioli Bolognese with Parmesan
This is one of those easy ones where you just mix and put in the provided tray and pop in the oven.
It comes with a plastic tray. Which would be fine in the microwave, but it said that I was supposed to cook it in that tray, in the oven! Plastic, in the oven?! I got too nervous to use it in the oven, so I used my own ovenware.
This had great flavor, but I would prepare it differently. The sauce didn’t really come together, nor was there enough of it. Also, the ravioli didn’t get cooked through, it was still pretty chewy.
I had ordered my Home Chef this particular week with 4 servings per meal instead of 2 because my husband is always still hungry after we eat our two servings. But instead of giving me double portions of everything, they just gave me two bags of each meal. So, I ended up making each meal twice instead of making the 4 servings.
Therefore, I had a choice to make it a different way. A few days later, I did it this way:
I used the instant pot, only because I was working in the bar kitchen and didn’t have a large pot down there and was too lazy to go upstairs and get one.
So, I heated the pot on sauté and added the sauce ingredients whisking to make the sure the cream cheese was really mixed into the sauce. I also added about ½ cup water since I wanted the pasta to cook all the way through.
After adding the ravioli, I set the Instant Pot on high for just 1 minute, but just as it came to pressure I got the dreaded “burn notice”! So I just let it bubble on sauté.
The pasta still didn’t get done enough, but the sauce was good. One of the raviolis stuck to the bottom of the pot and got destroyed, so it sort of became part of the sauce.
I don’t know if I’d get this again. It would be easy enough to make it again on my own if I had a good meat sauce. But it would probably be a lot better in the microwave.
Have you tried this one? What was your experience?