Pan-Fried Ravioli in Vodka Sauce
I tried my hand at another Betty Crocker dish last night, a Pan-Fried Ravioli in Vodka Sauce. Some notes on getting the ingredients and prep: I couldn’t find the exact right proportions at the local A&P for this… I got a 20oz bag of beef ravioli (recipe calls for 25oz), also I got the Emeril brand vodka sauce, since it was lighter (110 calories per 1/2 cup, vs. the 150 for the others.) Couldn’t find Asiago cheese, and mistakenly used Mozzarella cheese instead of their option B (shredded Parmesan).
Also, did not read the instructions closely enough on the prep, and ended up having to dice the plum tomatoes while the ravioli was frying–made for a bit of an uncomfortable rush while cooking. Next time I will definitely dice the tomatoes before beginning to fry the ravioli.
Unanswered question: Are diced plum tomatoes really any different from diced beefsteak tomatoes? It would seem to me that instead of scouring the vegetable aisle for 3 plum tomatoes, I could have diced a single beefsteak tomato and had the same effect. Untrue?
Anyhoo, it came out great. I’m eager to try it again with the right cheese. It made a bit much for us (makes 6 servings, although I cut down 5oz on ravioli so it was more like 5), so I might cut down on the proportions a bit more next time.
Here’s how I did:
