Frozen ravioli: dinner in minutes.

BY MARIALISA CALTA Published: June 7, 2011
found this in my recipe box, labeled "St. Louis Style Ravioli" with no attribution. Apologies to the long-lost Missouri cook who gave it to me.

* Ravioli soup: Saute an onion and some garlic in a pot. Add carrots and bell peppers and saute a few minutes. Pour in 4 cups stock (chicken or vegetable) and a 28-ounce can of whole tomatoes (chop them first) and their juices. Heat to a simmer. Add 9 ounces frozen cheese or meat ravioli and cook until tender. Serve with grated cheese. You can also add diced zucchini and/or peas when you add the ravioli. Adapted from

* Grilled ravioli (I haven't tried this, but it comes from a grill-crazy friend and sounds like it has potential): Dip ravioli in boiling water for about a minute, so they are just soft enough to thread on a skewer. Brush with melted butter or olive oil and grill. Sprinkle with grated cheese and serve.


1 pound fresh or frozen cheese ravioli, preferably whole-wheat

1 large clove garlic, peeled and minced

1/2 teaspoon kosher salt

1/4 cup extra-virgin olive oil

2 large shallots, peeled and sliced

3 tablespoons red-wine vinegar

1 teaspoon Dijon mustard

freshly ground pepper to taste

6 cups arugula

1/2 cup shaved Pecorino Romano or Parmesan cheese

Bring a large pot of water to a boil. Cook ravioli until tender, 7 to 9 minutes or according to package directions.

Meanwhile, mash garlic and salt into a paste with the side of a chef's knife or back of a spoon. Heat oil in a small skillet over medium heat. Add the garlic paste and shallots and cook, stirring often, until just starting to brown, 2 to 3 minutes. Stir in vinegar, mustard and pepper; remove from heat.

Drain the ravioli well. Place in a large bowl and toss with arugula and the dressing. Serve sprinkled with cheese.

Yield: 4 servings

Recipe from "EatingWell Fast & Flavorful Meatless Meals" by Jessie Price and the Editors at EatingWell magazine (Countryman Press, 2011).

Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005). For more information, go to

(c)Marialisa Calta

Distributed by Universal Uclick for UFS

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