I buy those frozen (meat, veggie or cheese) Ravioli & Tortellini all of the time because they keep well and are ready when you need a quick meal to go with our salad. I am always playing with sauces to keep the feeling of variety alive, while not making anything too time consuming... Here is my latest and I was VERY pleased with the results. Tonight I served this with chicken ravioli and it was a hit.
~ 1 Can Amys Organic Cream of Mushroom Soup
~ 2/3 container (low fat) Ricotta Cheese
~ shredded Parmesan Cheese
~ chopped fresh herbs & /or spinach
save leftover sauce for this YUMMY recipe:
Mushroom Vegetable Quiche