Weeknight Ravioli

I love to keep my freezer stocked with a variety of raviolis, as it is super simple to open up a package and throw together a quick meal any night of the week.


2 cups frozen ravioli

1 cup jarred pasta sauce of choice

1/2 cup frozen sweet peas

2 strips bacon, cooked crisp and crumbled into bite size pieces

1/2 cup radicchio and arugula blend salad

3 or 4 strips shaved fresh Parmesan


Bring a large pot of salted water up to a boil over high flame. Once boiling, reduce to med high flame, add in ravioli, and cook per package directions.

Meanwhile, add the cup of sauce and frozen sweet peas to a saute pan and bring up to a gentle simmer over med flame.

Once raviolis are tender and cooked through, pour off liquid, and add to the sweet pea cream sauce. Stir in the bacon crumbles and continue tossing until the raviolis are well coated. Portion into bowls and top with the radicchio arugula salad and shaved parmesan. Serve immediately.

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