Easy Sauted Ravioli Recipe Without Boiling
Have you ever wondered? Can you saute ravioli instead of boiling it? Imagine a world where crispy, golden pockets of pasta filled with delectable ingredients are just a sizzle away from landing on your plate. Welcome to the realm of pan-fried ravioli perfection, where culinary simplicity meets Italian flair. If you've ever yearned for a quick and scrumptious meal that's bound to impress, you're in for a treat!
Ingredients
- 1 10 oz package Spinach or Cheese ravioli (homemade ravioli or store-bought, your choice!)
- 2 tbsp Capers
- 1 cup Artichoke hearts (slightly chopped)
- 6 oz Sundried Tomatoes
- 1/2 tsp Italian seasoning (because we're feeling fancy)
- Salt & Black pepper to taste
- 1/4 cup Parmesan cheese (for that hint of Italian charm)
- 1 small loaf Garlic bread (because, well, garlic bread!)
- 2 tbsp Olive Oil or Cooking spray (to keep things non-stick)
- A large pot of boiling water (just kidding, we won't be needing this)
- Airtight container (for leftovers, if there are any!)
Instructions
- Prepare Your Workspace: Clear your stove area and set it to medium heat. Find your trusty skillet - this is where the magic happens!
- Spray and Sizzle: Give your skillet a light coating of cooking spray or drizzle pan with Olive Oil. Not much olive oil is needed, this is not deep frying.
- After a couple of minutes add the sundried tomatoes.
- Next add the artichoke hearts, slightly chopped.
- Add the capers.
- Toss in your minced garlic.
- For best results, cook for 5 to 6 minutes or until slightly soft and warm.
- Slide the artichoke mixture to the side of your pan.
- Sizzle Away: Turn the stove to medium-high heat and let those ravioli sizzle in the hot oil!
- Place your cheese ravioli onto the skillet in a single layer, making sure the uncooked ravioli is not too crowded. We want them to have some space to crisp up.
- As they cook, the best way to season this easy appetizer is to sprinkle some garlic powder and Italian seasoning on top. The aroma will make you feel like you're in a little Italian village.
- I make my own Italian seasoning by mixing 1/4 teaspoon each of garlic powder, parsley, oregano, basil, and garlic salt.
- Flipping Fun: After about 3-4 minutes of cooking time, flip your ravioli. You'll know they're ready to flip when they're crispy and golden brown on one side.
- Add 1/4 cup of water just to steam slightly
- Cheese Galore: Once both sides are perfectly crispy, sprinkle some mozzarella cheese (optional) or parmesan cheese over your ravioli.
- Cover the skillet with a lid for a minute or so until the cheese melts and becomes irresistibly gooey.
- Don't forget to serve some garlic bread on the side for that extra Italian flair.
- Leftover Love: If, by some miracle, you have leftovers, store them in an airtight container. They'll make a fantastic next-day snack or lunch.And there you have it, a cheesy ravioli masterpiece, cooked to perfection on your stove, no boiling water required! Serving size will depend on whether serving as appetizer or a main meal