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“I got this recipe from an online OAMC blog (the author of the blog says it's adapted from a Sandra Lee recipe). It's different than most OAMC recipes I find, so I was eager to try it. Both my fiance and I really enjoyed it. It's richer than my usual fare, but don't mind making it every now and then as a little treat. The poultry seasoning is an interesting, but necessary addition; it's not an identifiable flavor in the finished sauce, but definitely adds a nice level of flavor.”
READY IN:
15mins
SERVES:
8
YIELD:
2 meals
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the alfredo sauce, fire roasted tomatoes, chili powder, and poultry seasoning.
  2. Split sauce in half and place in Ziploc bags; freeze flat.
  3. Once frozen, place in larger Ziploc bags along with half of the ravioli per bag.
  4. On cooking day, defrost sauce in fridge over night. Heat in a saucepan on the stove top.
  5. Meanwhile, cook ravioli according to package directions.
  6. Drain and top with sauce.
  7. Top each serving with Parmesan.

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