Portabella Mushroom Ravioli

Perfect working in the garden weather this morning…I can see it plainly through window of my office as I sit inside writing instead. I shall venture out soon however. Writing about food with the veggie garden as my view seems appropriate and inspiring.

Today I am sharing one of my all time favorite Go-To recipes. It is so simple, nutritious and tasty while being the most versatile and potentially limitless in color. The hardest part of this dish is waiting for the water to boil. It starts with a bag of HEB brand Portabella Mushroom Ravioli for a whopping $2.50! This is the base of your meal and your imagination can run wild.

I first served these plain as a side dish. Just cook, drizzle with a little olive oil, salt & pepper and it is wonderful. Then I ventured out and added a handful of frozen green peas immediately before draining them. Same ole’ olive oil, etc. Then one day I decided to add some sausage sliced diagonally to the pot as the ravioli cooked. Hmm! There is no end to the combos you can come up with. My favorites have been asparagus, broccoli, and sliced carrots, left over and shredded chicken…..ok, too many favorites to list them all but you see how versatile this meal can be! Remember, if you are not using fresh veggies, use frozen and only throw in right before you take the ravioli out of the boiling water, except for carrots which need just a few minutes but still just to tender crisp!

Oh, I almost forgot…you can serve with a pasta sauce of choice, too! See? Versatile!

I usually keep two or more bags in the freezer and those last minutes meals are healthy and quick as can be. For the two of us I only cook one bag; that makes enough for dinner and then lunch for one the next day.

Portabella Mushroom Ravioli

1 bag of HEB Hill Country brand Portabella Mushroom ravioli

Chopped fresh or frozen veggies of choice – optional

Chopped, sliced, or shredded (left over meat great) meat of choice – optional

Olive oil, salt, pepper

Boil water, add salt. Drop in ravioli when rolling boil. Stir to separate. Add any veggies last minute, just to heat thru…except frozen green peas, no cooking time at all for those tender little fellows. We like them to POP when bitten into to. Drain well when ravioli floats! Stir in olive oil and seasonings or pasta sauce. Serve hot for happy taste buds and content tummies!

Let me know when you try this and how it worked for you!!