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My adventure's in feeding my family

Crockpot Tortellini Soup June 20, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I have seen many iterations of this soup across the internet. With my habit of buying tortellini and ravioli on clearance and stocking my freezer with it, I have been looking for ways to enjoy it. This soup hit the spot. It was a little tangy so I added some sugar after the fact and enjoyed it. Best part is it a “dump everything in and enjoy” recipe.

 

Ingredients:

  • 32 oz. box of chicken stock
  • 28 oz crushed tomatoes
  • 8oz. block of cream cheese
  • 1 tbsp pesto
  • 1 red onion, chopped
  • 1 parmesan cheese rind
  • 9 oz. package of refrigerated cheese tortellini
  • 1 bag spinach

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Directions:

Add everything to the crock pot.

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Cook on low for 4-5 hours. Enjoy!

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Crispy Baked Ravioli June 18, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I always buy packages of ravioli when I see them on a big markdown. They store well in the freezer and make a good quick meal. I have been trying to find new recipes for them and I came across this. This was really tasty and simple. I love the thickness the sour cream added to the wet dip.

Ingredients:

  • 1/2 cup Italian dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 48 small refrigerated cheese-filled ravioli
  • 3/4 cup pasta sauce, warmed

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Directions:

Preheat oven to 375. Combine bread crumbs and cheese in medium bowl.

Combine sour cream and milk in small bowl.

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Dip ravioli in sour cream mixture, then in bread crumb mixture to coat evenly.

Place ravioli on nonstick baking sheet.

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Bake 10-14 minutes or until ravioli are crisp and lightly browned. Serve immediately with pasta sauce.

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