Ravioli is one of my favorite foods. The combo of pasta and filling, especially when the proportions are right on, and a simple sauce… YUM.
This time, I used a bag of frozen cheese ravioli ($3.80), two medium-sized sweet potatoes ($1.50), 1/2 pound of button mushrooms ($1.85), sage from the potted herbs I keep out front, olive oil and parmesan that I keep around all the time. So I ended up spending a little over $7. This recipe yielded three meals, so about $2.40 a meal.
I took my inspiration for this dish from a recipe in my latest Real Simple: Tortellini with butternut squash, mushrooms and fontina, and made substitutions based on preferences (ravioli instead of tortellini) and what I had sitting around (sweet potatoes for squash, parmesan for fontina). Also, like I mentioned in the shopping list, if it’s cheaper or easier to use rosemary or thyme in place of the sage, I think either of those would work just as well.
It turned out great! I cut and mixed the sweet potatoes and mushrooms with sage, olive oil, salt and pepper ahead of time, so when I got home, I started the water for the ravioli, put the veggies on a baking sheet in the oven, and waited while everything pretty much took care of itself. You just have to mix everything up with the cheese once it’s done.
The only thing I would change next time, is I’d probably spend the extra dollar on fresh ravioli rather than frozen. The frozen ones tended to burst while cooking, and the filling was a little thinner than I like. Not huge problems, overall I really enjoyed the dish, but I think the refrigerated (not frozen) variety is worth the extra dollar.