February 13, 2012

Stuffed Ravioli with Alfredo Sauce with Diced Red Peppers

For years I have always made my alfredo sauce from scratch.  I still do - but I've found during this most recent (crazy, hardest-yet to date of 11 of them) relocation to the new state, that having a jar on hand in the pantry has made it quick and easy to throw together a meal when the last thing on earth I had time to do at that moment was... throw together a meal.  Ha ha.

Starting with store bought stuffed, fresh ravioli that my daughter persuaded me to purchase, I was able to set the pasta cooking while I heated up the sauce, added some things to it, warmed up grilled chicken to go with and baked some french bread.  Topped with some Smoked Gouda, it was very good and came together in  minutes.

Store bought items from the pantry made this quick and easy to 'doctor up'.  Yes, I usually make it all from scratch (including the bread, the stuffed ravioli and the sauce) but even using bottled from the store is better than running to a drive through fast food.

Stuffed Ravioli with Alfredo Sauce and Grilled Chicken

1 package refrigerator section fresh stuffed ravioli
1 package pre-cooked grilled chicken breasts or strips
1 bottle alfredo sauce
1 loaf french or garlic bread
Smoked Gouda Cheese - about 1/2 cup grated
Diced red peppers (also can add diced green peppers, sliced green onions, broccoli or mushrooms)

Boil the ravioli according to package directions.  While the pasta is cooking, heat the oven and bake the french bread and heat the chicken strips.  Pour the sauce into a saucepan on the stove and add about 1/2 - 3/4 c diced fresh red pepper (I usually add broccoli and mushrooms as well but didn't this night that I took photos).   Warm the sauce.

Serve the pasta in a large bowl with strips of hot grilled chicken, topped with the sauce and grated smoked gouda on top.  Serve with warm french or garlic bread and a side salad.  So good for a 10 minute to table meal on a very busy night!

Print Friendly and PDF