Holy Ravioli!

Over the past few months I have become obsessed with Trader Joe’s. They have the most fresh produce, tastiest ready-to-eat foods, and the lowest prices around. I have recently come across their huge selection of raviolis and tortellinis and have been experimenting a lot with different toppings and seasonings that pair well with each. They are quick, easy, and always delicious- a priority for any busy person! I try to be very health conscious with recipes, ensuring that they are light and fresh. I do this by using all natural ingredients while incorporating lots of vegetables in order to maintain a healthy diet! Here are a few of my ideas of how to “play with your food”! Each recipe goes by the recommended serving size and serves 1, but if you plan to make the whole package or cook for two, just double or triple your ingredients and seasonings accordingly! Enjoy!

Butternut Squash Ravioli with Mushrooms & Sundried Tomatoes

ravioli recipe, Trader Joe's, ravioli seasonings, cooking light, italian recipe, the life eclectic, caroline culwell

ravioli recipe, Trader Joe's, ravioli seasonings, cooking light, italian recipe, the life eclectic, caroline culwell

Ingredients
-2 tsp olive oil (divided)
-Trader Joe’s Butternut Squash Ravioli (1/3 package)
-3/4 cup sliced white mushrooms (packed)
-2-3 Tbsp sundried tomatoes (packed)
-1/2 tsp dried sage
-1/2 tsp dried parsley
-salt to taste
-optional: fresh parmesan for topping

Directions
Begin boiling water for perline pasta and chop onions, tomatoes, and fresh basil. In a skillet, heat 1 tsp olive oil on medium to low heat. In a separate bowl, combine 1 tsp olive oil, dried sage, and dried parsley. Add mushrooms to skillet and sauté on low heat for about 6 minutes or until tender. Continue to sauté mushrooms as you add about 7 raviolis (recommended serving size) to the boiling water. Continue to cook both for 4 minutes. Drain ravioli and remove mushrooms from heat. Add both to the olive oil, dried sage, and dried parsley mixture. Toss with sundried tomatoes, and add salt to taste. Serve with garlic bread, side salad, or a cup of soup!

Lobster Ravioli with Garlic Tomato Sauce

Ingredients
-1 tsp olive oil (for sautéing)
-Trader Joe’s Lobster Ravioli (1/2 package)
-1/3 to 1/2 cup purple onion (chopped)
-3 Tbsp marinara sauce
-1 tsp minced garlic
-1 tsp dried basil
-1 tsp dried oregano
-optional: fresh parmesan for topping

Directions
Begin boiling water for ravioli and chop your purple onion. In a skillet, heat 1 tsp olive oil on medium to low heat. In a separate bowl combine marinara sauce, garlic, dried basil, and dried oregano and mix well. Set bowl aside and add onions to skillet. Sauté for about 3 minutes stirring occasionally, then add 1/2 package of Trader Joe’s lobster ravioli (recommended serving size) to boiling water. This ravioli takes about 6 minutes to cook, so reduce the sautéing onion heat all the way to low for the remainder of the ravioli cook time. Once done add onion and ravioli to marinara mixture and toss to evenly coat. Serve on a plate with a side salad or garlic bread!

Perline Pasta & Prosciutto with Olive Oil, Garlic, & Fresh Basil

Ingredients
-1 tsp olive oil (for sautéing)
-2 tsp Trader Joe’s garlic flavored olive oil
-Trader Joe’s Perline Pasta & Prosciutto (1/2 package)
-1/2 cup purple onion (chopped)
-1/2 cup cherry tomatoes (quartered)
-1 and 1/4 tsp minced garlic
-6 to 8 large basil leaves (freshly chopped)
-italian seasoning of your choice!
-optional: fresh parmesan for topping

Directions
Begin boiling water for perline pasta and chop onions, tomatoes, and fresh basil. In a skillet, heat 1 tsp olive oil on medium to low heat. In a separate bowl, combine 2 tsp garlic flavored olive oil, garlic, chopped basil leaves, and your choice of italian seasoning. I like to try out McCormick’s italian seasoning grinder- they’re usually a great mix of flavors and are quick and easy. Add onions to skillet and sauté on medium-low heat, or until tender. Add 1/2 package of Trader Joe’s prosciutto perline pasta (recommended serving size) to boiling water, then add tomatoes to skillet with onions. Sauté onions and tomatoes for the remainder of the pasta cook time, about 3 minutes. Drain pasta and add to olive oil mixture, then add sautéed vegetables and toss till evenly coated. Top with fresh parmesan if desired. Serve with garlic bread or side salad!

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