Crockpot Tortellini Soup June 20, 2013

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

 

Directions:

Add everything to the crock pot.

Cook on low for 4-5 hours. Enjoy!

Crispy Baked Ravioli June 18, 2013

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

 

 

Directions:

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

Combine sour cream and milk in small bowl.

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

Place ravioli on nonstick baking sheet.

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