Sunday, September 29, 2019



Allen asked me to make ravioli earlier this week so I got the ingredients I needed to make a quick and hearty dinner. This seriously took less than thirty minutes with jarred sauce and frozen ravioli filled with ricotta and pecorino romano cheese. These shortcuts helped save time without cutting back on flavor. I bought organic ground turkey but you may substitute with ground chicken, ground sausage, ground pork, ground beef, or use a combo of ground meats. You can omit meat completely and make it vegetarian. Your preference. You can use your favorite spices, but I seasoned the ground turkey with 2 Gringo's Chupacabra Special Blend (link below), which is a company we love for many years and use their spices all the time. I added Italian seasoning to the pasta sauce (I used Prego Fresh Mushroom) and one bay leaf from Allen's parents backyard. See ingredients and directions below.


1 bag (25 oz.) Cheese Ravioli (Frozen)

1 jar (24 oz.) Pasta Sauce

1 lb. Organic Ground Turkey

1/2 Medium Spanish Onion, chopped

4 cloves Garlic, minced

1 Bay Leaf

2 tablespoons 2 Gringo's Chupacabra Special Blend (or your favorite spice blend)

2 Gringo's Chupacabra Special Blend

2 Gringo's Chupacabra Special Blend

1 tablespoon Italian seasoning

1/2 teaspoon Tomato Paste

1/2 cup Shredded Parmesan Cheese

1/2 cup Shredded Mozzarella Cheese

1 tablespoon + 1 teaspoon Extra Virgin Olive Oil

1 teaspoon + 1 tablespoon Coarse Salt

Bunch of Parsley, chopped

Yummy ravioli

Heat skillet to medium heat and add 1 tablespoon olive oil.

Season both sides of the ground turkey with 1 teaspoon of coarse salt and 2 Gringo's Chupacabra Special Blend (or your favorite spice blend) and add to skillet.

Add the onions.

While cooking, heat a large pot filled with water on medium-high heat and boil.

Add 1 tablespoon of salt.

Cook the ground turkey until browned and use a spatula to break up the meat until it is in small pieces.

Ravioli done!

Add the pasta sauce, tomato sauce, garlic, bay leaf, and Italian seasoning and mix together.

Turn heat to low and simmer while you cook the ravioli.

Add the ravioli to the large pot once the water is boiling.

Add 1 teaspoon of olive oil.

Cook the ravioli according to package directions. My ravioli took 8 minutes to cook.

Adding more shredded Parmesan cheese
Reserve 1/2 cup of the pasta water.

Drain and return to pot.

Turn off ground turkey pasta sauce ragu.

Add it to the large pot with the ravioli.

Add reserved pasta water and mix together with a spatula.

Add grated parmesan and mozzarella cheeses and combine.

Add parsley and combine.

Sprinkle a little extra parmesan just before serving.

Serve with Italian bread or a salad if desired.

To order 2 Gringo's Chupacabra Special Blend or other products, visit:


-Sophia/Two Frys

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