The Fox Guide to Making Ravioli in 8 Minutes

The best thing about working from home is…well…working from home.  And it’s the worst as well; all the comforts of home can also be the distractions. Most days I skip lunch; but I’ve been trying to do better.

This is my go-to recipe for a quick ravioli lunch.

You need:

1 jar of spaghetti sauce (I use Newman’s Own Sockarooni)

1 package of refrigerated ravioli (not frozen!)*

Water kettle/heater (I have this one, and I love it)

Water

Small saucepan

Colander

Slotted spoon (optional)

Bowl

You will:

1. Place saucepan on stove, and turn it on with only about a 1/4 cup of water.  Turn it up to medium-high. This will allow the pan time to heat, so when you add the boiling water to it in step 4, you won’t lose any temperature.

2. Fill kettle with about 4 cups water, and start it.

Add just enough spaghetti sauce.

Add just enough spaghetti sauce.

3. Pour about 1/4 – 1/2 cup of sauce in your bowl.** Set aside.

4. When kettle is finished (about 60 seconds to 1 minute), pour carefully into the now hot saucepan. Pour slowly and deliberately – if you try to just dump it, boiling water will spill. Pouring slowly also minimizes the chance of steam burns.

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5. Carefully place ravioli in boiling water. Cook for 2-3 minutes.

6. Turn off heat.

Shake your ravioli-or just make sure your colander is clean and drain it.

Shake your ravioli-or just make sure your colander is clean and drain it.

7. Drain into a colander, then slide on top of the reserved spaghetti sauce. (Or, as I had to do above because I couldn’t find my colander, and carefully remove individual ravioli with a slotted spoon, gently shaking off excess water)

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8. Gently stir ravioli in bowl to coat. Sprinkle with parmesan and eat.

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Ravioli will be hot, so eat carefully.***

 

*The serving size for each package is about 6 ravioli-hahahahahahahaha. I always make (and eat) all 12.

**Use more, or less, depending on how “saucy” you like your ravioli. I only like enough to cling to the pasta.

***Please don’t sue me.

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