From the kitchen of Stephanie Knewasser. Frozen
ravioli, alfredo sauce & some veggies make a one
Alfredo sauce (freezes great!):
8 Tbsp butter
1/4 c heavy cream
1/2 c romano cheese
Cream butter until light & fluffy.
Beat in cream, a little at a time.
Gradually add cheese.
Set oven to 250, put HALF alfredo sauce
in oven-proof serving dish & heat through.
Put other half in freezer for later use.
1 bag frozen ravioli (24 oz)
according to directions.
2-3 carrots, chopped
2 c small broccoli florets
1/2 c corn
Coat cooked ravioli & veggies in sauce.
Season with salt & pepper.
Sprinkle additional romano over top (optional).
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