A New Spin on Beef Stroganoff Using Shaved Beef

Keeping on track with uses for the “melt-in-your-mouth” shaved beef I’ve been slicing with my meat slicer, rather than come up with “NEW” recipes, I decided to first try revamping some of my old ones.

In the past when I made beef stroganoff I’d use round steak. I would slice it as thin as I possibly could, which is never going to be as thin as the meat slicer can do it (paper-thin) Then I’d either use a marinade/tenderizer solution, pound it into submission, or more often than not do nothing and just suffer through the results. I’d fry it, make the sauce and add the meat back in. It was tasty, but still, somewhat tough. Hubby would often tease me by asking one of two questions:

1. What form of animal is this? (then without waiting for a reply) Mule? or
2. Did this meat die on its own?

Gotta love his sense of humor – NOT!

Anyway, using the shaved beef in the stroganoff made all the difference in the world, it just fell apart and dare I say it – melted in our mouths.

Now, along with the Ultimate Philly Steak & Cheese Hoagies I think this is going to be one of our new go-to favorites. I posted my “from scratch” recipe for Beef Stroganoff some years ago on Simply Grateful Housewife, but when I’m pressed for time, this quick and easy method gets the job done.

A quick and easy meal, made even more so by the prepackaged shaved beef from my freezer, and for this I am – Simply Grateful.

Quick & Easy Beef Stroganoff

• Servings: Serves 4 -8 people
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Ingredients

• 1 1/2 Pounds Saved Round Steak or Roast
• 3/4 Large Sweet Onion, Minced
• 2-3 Tbsp. Olive Oil
• 2 Cans Cream of Mushroom Soup
• 1 Can of Milk
• 1 Tbsp. Paprika
• Kitchen Bouquet (optional)
• 16 oz. Egg Noodles

Directions

1. Add two to three tablespoons olive or peanut oil to a large fry pan.
2. Fry 1 to 2 pounds of shaved beef quickly over a medium-high heat.
3. Bring large pot of water to boil for noodles.
4. While meat cooks, combine cream of mushroom soup,  milk,  paprika, and 1 tsp. salt.
5. When meat is no longer pink, pour soup mixture over meat and stir to combine.
6. Add egg noodles to boiling water. Stir.
7. Bring meat and sauce to boil.
8. At this point I typically add a tablespoon of Kitchen Bouquet to the sauce. Hubby is very particular about the color of his food. I know this might sound strange, but he doesn’t like eating something with a gravy that isn’t brown. Whenever I’ve served him anything other than a brown sauce, he is sure to tell me, “What an ugly color.” Just one of his little idiosyncrasies. I add the Kitchen Bouquet just for his benefit, although it does add just a hint more flavor to the sauce as well. Stir to combine.
9. When the noodles are cooked and drained, add one cup sour cream to sauce, stir to incorporate and serve immediately.

Cooking Note

To make this have a more “from scratch” taste, you can add 8 ounces fresh sliced mushrooms to the sauce while the noodles are cooking. Cover the pan so the mushrooms release their juices and cook for about 5-6 minutes. Then continue as directed above.

This could also be served with mashed potatoes.

If you like a lot of gravy, you can add another can of soup and half a can of milk.

Recipe by: Tilly Frueh, Simply Grateful Cooking at https://simplygratefulcooking.wordpress.com/ – 2017

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Ultimate Philly Steak & Cheese Hoagies

Yesterday I shared with you my excitement over my professional-grade meat slicer Kitchen Essential or Luxury? Today I’d like to share a little bit of what I do with the meat I slice.

So how do I use all the melt-in-your-mouth shaved beef that I stock in the freezer after it’s slice? There are a lot of possibilities, but the main meal I use it for and the one the family likes best is Philly Steak and Cheese Hoagies. These just melt-in-your-mouth. It is wonderful how this meat, that would otherwise be somewhat tough and chewy if prepared with hand sliced round steak, just falls apart and melts in your mouth. Have I said melt-in-your-mouth yet – well I just can’t say it enough.

Thus far I have sliced/shaved more than 25 pounds of bottom round roast and we’ve eaten it this way and nobody has gotten tired of it. Still I don’t like to keep making the same things over and over again even if it is something we truly love. I’m afraid eventually we will get sick of it and then just the thought of it will make my stomach turn. This has happened with several meals I’ve made before so in the interest of saving a favorite meal for those special occasions I have been on the lookout for other things that I can use my shaved meat for. My next few posts will highlight some of the ones that were keepers.

For now, you definitely can’t go wrong with this recipe. Whether you make it with mushrooms, onions, and green pepper, or without or a combination thereof, this sandwich is truly a meal in itself. I like to serve it with a side of sour cream and dill sauce or Italian dressing and occasionally even serve a side of au jus. Come to think of it, this would probably be considered French Dip without all the veggies. So many possibilities, so little meals to eat in a day. No worries, there’s always tomorrow, and for this I am — Simply Grateful.

• Servings: Serves 4 -8 people
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Ingredients

• 1  – 2 Pounds Shaved Beef (or if you don’t have access to a meat slicer and your local grocer does not sell it, Steak-Ums work too)
• 4 – 8 Hoagie or Sub Buns
• 2 Medium Onions, sliced thin
• 2 Green Peppers, sliced thin
• 8 oz. Sliced Mushrooms
• 2 – 3 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 1 Pound Provolone Cheese, sliced

Directions

1. Preheat oven to 400.
2. Heat oil in large fry pan. Quickly fry the shaved beef in two or three batches. Remove from pan, cover, and set aside.
3. Heat butter in same pan. Add peppers and onions. Cook 5 -6 minutes, stirring occasionally.
4. Add mushrooms to onions and peppers. Cover and steam for 2 -3 minutes, until mushrooms release their juices. Remove from heat and set aside.
5. Prepare sauces and/or au jus if using.
6. Assemble sandwiches. Open buns and place bottoms on parchment lined cookie sheet.
7. Top bottoms with slices of provolone cheese, equal portions of beef and vegetables, sprinkle with garlic salt, and top with additional provolone cheese.
8. Place sandwiches in oven for 3 – 5 minutes, until cheese is melted.
9. Remove from oven, place tops buns on sandwiches, and serve.

Cooking Note

I like to serve this with a simple dill sauce. Combine 1/2 cup sour cream with 1 – 2 tsp. dill weed. Stir to combine. 

Other options include topping with Italian dressing or dipping in au jus gravy.

Anyway you serve it though, it’s awesome!

Herbed Garlic Parmesan Pasta – A New Take on an Old Favorite

When I was a kid there wasn’t the barrage of processed side dish options that now line the aisles of every local grocery store. Basically I remember there being Stove Top Stuffing, some sort of boxed scallop potato, and Rice-A-Roni. My mother never bought the Rice-A-Roni, but she did use the Stove Top and boxed scalloped potatoes. These were good, but after several years of having these week-in and week-out, it got a little boring.

Then when I was in high school my mother brought home a box of noodles to prepare as a side called Noodle Roni or something like that. I loved it. It had Parmesan cheese, a herb sauce, and thin tender noodles. The small box she prepared for four of us never seemed to be enough, and there were never any leftovers.

As I got older, moved out, and then started my own family, this noodle dish somehow got forgotten. Work, children, and time made this noodle dish a distant memory.

Last summer while hiding in the house trying to avoid the unrelenting hot weather I sat one day trying to come up with something new for a side dish. Staring out into the yard where my garden was flourishing with fresh produce and herbs, I suddenly remembered the wonderful little noodle dish my mother had made. Not being one to want to use processed foods or even knowing if this boxed noodle dish was even still made, I decided to try to duplicate the flavors I remembered.  I came up with my own version of Noodle-Roni Parmesano and call it Herbed Garlic Parmesan Pasta.

My version not only has the wonderfully aromatic herb sauce and tender noodles, but it also has the added flavors of sautéed mushrooms and home-grown garden peas. This dish was such a hit with the family that I have made it countless times since last summer and whenever Grace takes leftovers to work or school (I make a huge pot so we definitely have leftovers) whoever smells the dish will inevitably ask for the recipe.

The list of ingredients contains items that are more than likely in your cupboard or the pantry right now. If you don’t have mushrooms or peas, feel free to omit or substitute other vegetables.  Turning this into a pasta Primavera with cauliflower, broccoli, carrots, or any vegetable you like and serving it as a main course is another great option. I know Grace typically takes this as her lunch, not as a side.

Oh, and to top it all off — this side can be made in a single pot, so there’s very little clean-up. That alone makes this recipe a keeper in my book.

Herbed Garlic Parmesan Pasta

• 2 Tbsp. Olive Oil
• 4 heaping tsp. minced garlic
• 1/2 tsp. Basil
• 1/2 tsp. Oregano
• 1 tsp. Parsley
• 8 ounces Sliced Mushrooms
• 4 Cups Chicken Broth
• 2 Cup Milk
• 4 Tbsp. Butter
• 16 ounces uncooked Fettuccine, Linguine, Spaghetti, or Angel Hair Pasta
• 1/2 Cup Fresh Peas
• Salt and Freshly Ground Pepper to taste
• 1/2 Cup Freshly Ground Parmesan Cheese

1. Heat olive oil in a large skillet or dutch oven over medium-high heat. Add garlic, spices, and mushrooms and cook, stirring frequently, for 3-4 minutes (just until the mushrooms start to break down and become soft).
2. Stir in chicken broth, milk, butter, pasta, and peas; season with salt and pepper.
3. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
4. Stir in Parmesan cheese. If mixture is too thick, add more milk as needed until a saucy consistency is reached.
5. Serve immediately.

This is one of those sides that goes with everything from hamburgers to fish to pounded pork. And what’s even better is the more you make, the more leftovers you have to enjoy for lunches or evening snacks. Okay, so maybe not the best choice for snacking, but what the heck, just walk around the block once or twice and it’ll be a wash. And for this I am — Simply Grateful.

Herbed Garlic Parmesan Pasta

• Servings: Serves 4 -8 people
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Ingredients

• 2 Tbsp. Olive Oil
• 4 heaping tsp. minced garlic
• 1/2 tsp. Basil
• 1/2 tsp. Oregano
• 1 tsp. Parsley
• 8 ounces Sliced Mushrooms
• 4 Cups Chicken Broth
• 2 Cup Milk
• 4 Tbsp. Butter
• 16 ounces uncooked Fettuccine, Linguine, Spaghetti, or Angel Hair Pasta
• 1/2 Cup Fresh Peas
• Salt and Freshly Ground Pepper to taste
• 1/2 Cup Freshly Ground Parmesan Cheese

Directions

1. Heat olive oil in a large skillet or dutch oven over medium-high heat. Add garlic, spices, and mushrooms and cook, stirring frequently, for 3-4 minutes (just until the mushrooms start to break down and become soft).
2. Stir in chicken broth, milk, butter, pasta, and peas; season with salt and pepper.
3. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
4. Stir in Parmesan cheese. If mixture is too thick, add more milk as needed until a saucy consistency is reached.
5. Serve immediately.

Cooking Note

If the sauce seems too thin, allow it to sit on the stove covered for 5 minutes. The noodles will suck up some of the sauce and give the dish just the right consistency.

This dish is very forgiving. More milk, if too thick; time to sit, if too thin.

This recipe can be cut in half if you don’t want leftovers. I can’t think of why you wouldn’t want lots of leftovers though.  I’m definitely not from the school of “too much of a good thing.”

Almond Boneless Chicken – The Gravy Debate

Back just over a year ago I posted a recipe for https://simplygratefulhousewife.wordpress.com/2015/01/05/almond-boneless-chicken-war-su-gai/ on my website Simply Grateful Housewife. At the time, I wasn’t completely happy with the recipe, but satisfied enough to finally put the recipe to rest — at least for the moment. What I wasn’t completely sold on was the gravy. The breading portion of the meal was perfect, but the gravy was still not exactly like that when ordering this dish from any local Chinese restaurant.

Although the gravies that accompanied this dish may have differed slightly at various restaurants, they were all good, as was the gravy I made. In my mind however, I really wanted to recreate the meal perfectly here at home, so improving or changing the recipe has been in the back of my mind every time I’ve made it throughout the past year.

I think probably the main ingredient I was having trouble with was the oyster sauce. Although there was only 1 tablespoon of this in the 3 cups of sauce, it was really overbearing. Being that I am not a huge seafood fan and that any seafood dish that has the least hint of “fishiness” is typically not even considered to be eaten by me, this addition was really a thorn in my side. Hubby and the rest of the family thought my sauce was excellent, but then again, they had no idea what was on the list of ingredients. Perhaps it was just in my head, but even so, this was one thing that gave me pause every time I thought about making this meal.

Besides the oyster sauce, I also had issue with the vegetable ingredients included in my original recipe. Mushrooms, celery, bamboo shoots, and water chestnuts were all called for. I had eliminated the water chestnuts in subsequent preparations of the sauce and enjoyed the flavor more, but still, I didn’t know if the sauces I’d tried at restaurants contained all of these flavors. I knew I had seen mushrooms and/or bamboo shoots in some gravies, but not so with the celery. So, playing around a bit with these ingredients seemed like a viable option.

Finally, one flavor that truly made this dish pop was the addition of the finely chopped green onion when serving the dish. I wondered how adding the green onion to a basic chicken gravy would taste. Almond boneless chicken is one of the mildest dishes served at Chinese restaurants, so eliminating everything but the chicken gravy base and the onion flavor we all liked, might prove to be a winner.

With all this information to work with, I set to preparing three separate sauces. The first would be my original recipe, but without the water chestnuts again as well as cutting the oyster sauce down to 1 teaspoon instead of 1 tablespoon. The second sauce would be based again on my original sauce but this time eliminating all the vegetables except the mushrooms, all the oyster sauce, and introducing a little sherry to add a new flavor that could compliment the mushroom flavor and tone it down a bit so it wasn’t so poignant. The final sauce was going to be a basic chicken gravy with the addition of some soy sauce, sherry and green onion. The soy sauce and sherry would help give it more of an oriental flair and the onion would hopefully infuse the gravy with the flavor that made the dish pop.

Almond Boneless Chicken Sauce #1 (Modified slightly from original sauce)

• 1 1/2 Tbsp. Peanut Oil
• 1 Celery Stalk, diced
• 1/3 Cup Fresh Mushrooms, chopped
• 1/3 Cup Bamboo Shoots, roughly chopped
• 3 Cups Chicken Broth
• 1 1/2 Tbsp. Soy Sauce
• 1 tsp. Oyster Sauce
• 1/4 tsp. Salt
• 1 tsp. Sugar
• 4 Tbsp. Cornstarch, dissolved in 1/3 Cup Water

Heat 1 1/2 Tbsp. oil in wok or large skillet over medium heat. Add celery and stir fry 2-3 minutes. Add mushrooms and bamboo shoots and stir fry 3-5 minutes. Add chicken broth, soy sauce, oyster sauce, salt and sugar. Bring to a boil and cook 7 minutes. (At this point I strain out the vegetables, but if you like, these can be kept in the gravy.) Return strained gravy to wok and return to boil. Stir in cornstarch slurry and cook until thickened. Turn heat to low and keep warm.

Almond Boneless Chicken Sauce #2

• 1/3 Cup Fresh Mushrooms, chopped
• 3 Tbsp. Butter
• 3 Cups Chicken Broth
• 2 Tbsp. Soy Sauce
• 1 Tbsp. Cooking Sherry
• 1/4 tsp. Salt
• 1 tsp. Sugar
• 4 Tbsp. Cornstarch, dissolved in 1/3 Cup Water

Heat butter in wok or large skillet over medium heat. Add mushrooms and stir fry 3-5 minutes. Add chicken broth, soy sauce, sherry, salt and sugar. Bring to a boil and cook 5 minutes. Stir in cornstarch slurry and cook until thickened. Turn heat to low and keep warm.

Almond Boneless Chicken Sauce #3

• 2 Cups Chicken Broth
• 1/4 Cup. Chopped Green Onion
• 1 Tbsp. Soy Sauce
• 2 Tbsp. Cooking Sherry
• 2 Tbsp. Cornstarch mixed with 1/4 Cup Water

Combine chicken broth, green onion, soy sauce, and sherry in small saucepan. Heat to boiling. Add corn starch slurry and turn heat down to medium. Cook until thickened. Turn heat to low and keep warm.

The results:

Top left: Version #1, Top right: Version #2, Bottom: Version #3

I would love to say that my day working in the kitchen allowed me to finally put this recipe to rest, but alas, life is just not that fair. A consensus could not be met. Hubby and Zeb liked #1 the best, with #2 running a close second. Grace liked #2 the best because there were mushrooms in the gravy and she enjoyed eating them with the chicken. She still liked #1, but preferred a gravy that had vegetables in it. Everyone did agree that version #3 was definitely not a keeper. The only aspect of this one that was okay was the onion flavor, but it was too strong.

So what’s next? Well, I liked #2 the best, probably because it didn’t have any oyster sauce in it. Next time I think I will make only two versions of the sauce and hopefully come a little closer to a conclusion. I plan on making version #1 without any oyster sauce (hopefully Hubby and Zeb will still like it) and version #2 with the addition of 1 tablespoon of green onion. I have read some places that almond paste has been added to the sauce, but I don’t think that is a flavor that is missing.

Overall I have to say I’m glad I spent the time making all the different sauces. I was able to definitely determine I don’t like the flavor of oyster sauce, because even the 1 tsp. of it in version #1 was too much for me. That alone was worth the experimentation. Now we just need to continue tweaking until we’ve got a sauce everyone can agree on.

After everything was all said and done and Grace and I were cleaning the kitchen, I mentioned to Grace that I was really disappointed that none of my sauces truly duplicated the ones we’ve had from authentic Chinese restaurants. Grace told me she was glad that mine wasn’t the same. I asked her why?

She told me, “Because if yours was the same as the restaurants, when we went out, there wouldn’t be anything worth ordering on the menu. This way we can still enjoy something when we do go out.”

You know what? She’s right. I’m so focused on copying what we’ve already enjoyed that I’m missing out on enjoying what I’m making. Plus, it’s just like Peggy Buddy says, “You don’t want to make it too good for them at home or they’ll never take you out!” So true.

One more step to perfecting almond boneless chicken at home and a very important lesson pointed out by my darling daughter, and for this I am — Simply Grateful.

 

Chicken Marsala Ravioli

Just about two years ago I had my first taste of chicken Marsala while out to dinner on Christmas Eve with my parents. I couldn’t believe I’d gone 40 some years without this wonderful meal and couldn’t wait to try making it myself.

Not a week had passed from trying my first bite of chicken Marsala when I began my quest for a comparable recipe to make at home. It didn’t take long for a recipe to evolve and it quickly became a family favorite that I prepare at least once every couple of months.

Recently I saw an advertisement on television for Olive Garden where they were tempting patrons with a chicken Marsala ravioli. Wow, did that sound good! So yesterday I spent five hours in the kitchen working on my own version of homemade chicken Marsala ravioli. It was a lot of work, but well worth the effort and I think the more I make it, the easier and quicker it will get.

Chicken Marsala Ravioli

For the ravioli dough:

3 Cups Flour

1/2 tsp. Salt

4 Eggs

4 Tbsp. Olive Oil

4 Tbsp. Water

Lightly dust a 3 x 2 foot work surface with flour. Pile flour and salt onto middle of work surface.

Combine eggs, oil, and water gently with a fork.

Make a well in center of flour/salt mixture.

Slowly pour the egg mixture into well in the flour and carefully incorporate the flour into the liquid.

Continue to work with the mixture until all the flour and egg mixture are combined.

The dough is done when it sticks cleanly to itself with no crumbs.

Knead for ten minutes. Some extra flour will be necessary as you knead if it becomes sticky.

Wrap the dough tightly in plastic wrap and set aside until ready to use.

For the chicken filling:

1 Family Pack of Chicken Thighs (between 10 and 12)

8 Tbsp. Olive Oil

3 Cloves Garlic

2 tsp. Oregano

1 tsp. Salt

1/2 Cup Marsala Wine

4 Tbsp. Bread Crumbs

4 Tbsp. Parmesan Cheese, grated

2 Eggs

1/2 Cup Heavy Cream

Boil chicken thighs in large stock pot for 30 minutes.

Remove chicken from pot and cool.

Clean chicken, removing all fat, skin, and bones. Place chicken pieces in fry pan with olive oil.

Fry chicken in olive oil with garlic, oregano, bread crumbs, parmesan cheese, and salt until slightly brown. Remove chicken mixture from pan and deglaze fry pan with Marsala wine. Combine deglazing liquid, chicken mixture, eggs and cream in food processor. Process until chicken is coarsely ground. Chill.

To prepare ravioli:

Unwrap prepared ravioli dough and cut into quarters. Take one-quarter and place on lightly floured surface. Roll dough to about 1/16 thickness.

Place dough over ravioli pan.

Press ravioli tray into dough to make indention for filling.

Place 1 heaping teaspoon of filling into each ravioli.

Cover with rolled out ravioli dough.

Seal ravioli.

This recipe made 50+ ravioli.

For Marsala sauce:

2 – 8 oz. packages Mushrooms, sliced

4 Tbsp. Butter

4 Tbsp. Flour

2 tsp. Oregano

12 oz. Marsala Wine

Melt butter in large fry pan.

Cook sliced mushrooms in butter until tender, about 5 minutes.

Add oregano and flour to mushrooms to form a roux.

Pour Marsala wine into fry pan and stir. Cook until thickened.

Assembly:

Bring a large stock pot of water with salt to boil. Add desired amount of chicken ravioli. Cook 10 – 15 minutes. Drain.

Place drained ravioli in fry pan with Marsala sauce. Cover and simmer for 10 to 20 minutes.

Although this dinner took some time to make, it was very good. I won’t say it’s better than the original chicken Marsala, but it was a nice change and definitely something we enjoyed. Plus, homemade ravioli always seems so elegant to me. Definitely company worthy (you up for some Suzanne?).

• Difficulty: Medium
• Print

 

Ingredients

For the ravioli dough:

• 3 Cups Flour
• 1/2 tsp. Salt
• 4 Eggs
• 4 Tbsp. Olive Oil
• 4 Tbsp. Water

For the chicken filling:

• 1 Family Pack of Chicken Thighs (between 10 and 12)
• 8 Tbsp. Olive Oil
• 3 Cloves Garlic
• 2 tsp. Oregano
• 1 tsp. Salt
• 1/2 Cup Marsala Wine
• 4 Tbsp. Bread Crumbs
• 4 Tbsp. Parmesan Cheese, grated
• 2 Eggs
• 1/2 Cup Heavy Cream

For Marsala sauce:

• 2 – 8 oz. packages Mushrooms, sliced
• 4 Tbsp. Butter
• 4 Tbsp. Flour
• 2 tsp. Oregano
• 12 oz. Marsala Wine

Directions

For Dough:

1. Lightly dust a 3 x 2 foot work surface with flour. Pile flour and salt onto middle of work surface.
2. Combine eggs, oil, and water gently with a fork.
3. Make a well in center of flour/salt mixture.
4. Slowly pour the egg mixture into well in the flour and carefully incorporate the flour into the liquid.
5. Continue to work with the mixture until all the flour and egg mixture are combined.
6. The dough is done when it sticks cleanly to itself with no crumbs.
7. Knead for ten minutes. Some extra flour will be necessary as you knead if it becomes sticky.
8. Wrap the dough tightly in plastic wrap and set aside until ready to use.

For Chicken:

1. Boil chicken thighs in large stock pot for 30 minutes.
2. Remove chicken from pot and cool.
3. Clean chicken, removing all fat, skin, and bones. Place chicken pieces in fry pan with olive oil.
4. Fry chicken in olive oil with garlic, oregano, bread crumbs, parmesan cheese, and salt until slightly brown. Remove chicken mixture from pan and deglaze fry pan with Marsala wine. Combine deglazing liquid, chicken mixture, eggs and cream in food processor. Process until chicken is coarsely ground. Chill.

To prepare ravioli:

1. Unwrap prepared ravioli dough and cut into quarters. Take one-quarter and place on lightly floured surface. Roll dough to about 1/16 thickness.
2. Place dough over ravioli pan.
3. Press ravioli tray into dough to make indention for filling.
4. Place 1 heaping teaspoon of filling into each ravioli.
5. Cover with rolled out ravioli dough.
6. Seal ravioli.
7. This recipe made 50+ ravioli.

For Marsala Sauce:

1. Melt butter in large fry pan.
2. Cook sliced mushrooms in butter until tender, about 5 minutes.
3. Add oregano and flour to mushrooms to form a roux.
4. Pour Marsala wine into fry pan and stir. Cook until thickened.

Assembly:

1. Bring a large stock pot of water with salt to boil. Add desired amount of chicken ravioli. Cook 10 – 15 minutes. Drain.
2. Place drained ravioli in fry pan with Marsala sauce. Cover and simmer for 10 to 20 minutes.

Cooking Note

These freeze nicely. Place on baking sheet and freeze. Put in plastic bags until ready to use. 

 

Recipe by:  Tilly Frueh – Simply Grateful Cooking 2018

The best part…we only used a little more than 1/3 of the ravioli for dinner and I froze the rest. Now next time I want to serve this for dinner, all I’ll have to do is drop the frozen ravioli in a pot of boiling water and make the sauce, quick and easy, and for this I am — Simply Grateful.