Friday, 2 December 2011
See this guy??? When I was a child, I was very familiar with him. He's the guy that was responsible for all the pizza, spaghetti and other Italian delicacies that we ate in our house.
In fact this (Chef Boyardee Ravioli in Tomato and Meat Sauce) was a real treat! I was an adult before I realized that Ravioli didn't have to come in a tin, and that Chef Boyardee didn't have to make it . . . that there was a whole world of different Ravioli out there . . . not just meat . . . there was delicious cheese ravioli, and vegetable ravioli . . . mama mia! What a delicious discovery that was!
But, alas . . . the kid in me still craves the comfort of Chef Boyardee once in a while . . . he's like a naughty addiction that I keep wanting to return to.
No Chef Boyardee here in the UK.
So . . . what's a gal to do . . . you put your big girl panties on and you adapt, that's what!!!
And sometimes, you even come up with something thats even better than the original . . . but really . . . . how hard was it to top pasta in a tin . . . hahaha . . . not hard at all.
I still used the convenience of storebought fresh ravioli, and jarred sauce.
I also used extra lean steak mince, and I always, always grate all my own cheese. Those pre-grated cheeses have something nasty in them to help keep them flowing easy. You don't want to eat that do you???? I thought not!!
It was way better than Chef Boyardee, and Todd even offered to don a chef's hat if I wanted him to . . . ☺☺☺
I don't want any e-mails from you purists out there . . . I know this isn't exactly Italian . . . nor is it English, but it is MY kitchen, and once in a while you just have to throw caution to the wind and go with it. C'est la vie. (yes, that's French.)
*Layered Ravioli Bake*
Serves 4 to 6
Quick, simple and quite delicious.
700g of spaghetti sauce
(I used two 350g jars of Napolini, about 4 cups in total)
2 pounds of cheese ravioli, thawed if frozen
1 pound extra lean steak mince
1/2 pound of mozzarella cheese, grated
(8 ounces, about 2 cups)
3.5 ounces finely grated Parmesan cheese (1 cup)
Prepare the ravioli according to the package directions. Drain well and set aside.
Spray a large skillet with some nonstick spray and brown the mince until there is no longer any pink showing. Stir in the spaghetti sauce. Heat to a simmer. (If your sauce is lacking in zing, add some dried basil, oregano, garlic powder, salt and pepper.)
Preheat the oven to 220*C/425*F/ gas mark 7.
Spoon about one cup of the meat sauce into the bottom of an ungreased 11 by 7 inch baking dish. Top with half of the drained ravioli. Top with half of the remaining sauce and half of each cheese. Finish off with the rest of the ravioli, sauce and cheese.
Bake uncovered for 30 to 35 minutes.
Cooking in The Cottage today, some delicious Molasses Grilled Duck Breasts.