Saturday, February 5, 2011

Macaroni Grill's Ravioli

We used to make this all the time...but stopped because of Derek's allergies. In fact, I had forgotten about it until today! :) I'm pretty sure it's no longer on the menu...

Super simple, quick weeknight meal, and oh so good!

Only thing is, this is in NO WAY WEMP-Free! So, we'll be eating this for dinner when the kids go to bed tonight!

OH, and it was super good with some fresh Na'an to dip in the sauce!!!

Macaroni Grill's Ravioli

Ingredients (for 2 adult serving):
about 40 Ravioli
1 cup Marinara sauce - we used to use Barilla's b/c it was chunky
2-4 Tbsp Pesto sauce - we made our own
2 Tbsp butter
1 cup fat free half and half
1/2 tsp rosemary
1-2 cloves garlic
1/4 cup grated parmesan cheese

1. Cook ravioli according to directions on package.
2. Heat up marinara sauce and pesto sauce.
3. In medium saucepan, melt butter over medium high heat. Add garlic and rosemary; heat for about a minute. Add cream; whisk. Bring to boil, and continue boiling for about 5 or 10 minutes.
4. Add cheese to cream mixture; whisk til smooth.
5. To plate up, put ravioli in large pasta plate/bowl. Top with half of the cream mixture. Add 1/2 cup marinara on top, and then top with 1-2 Tbsp pesto. Don't mix together...the colors on top of each other make a lovely presentation!

I'll post pics this evening!!!!

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