Fried Ravioli (or Third Time's a Charm)

You may recall I made Chickpea and White Bean Ravioli recently.  Then, with the leftover filling made Chickpea and White Bean Cakes.  I had a few leftover ravioli and some leftover Red Pepper Cream Sauce*, so I decided to try to go for round three (third time's a charm, right?) and reinvent them again. I ended up with Fried Ravioli.



I really like the idea of being able to cook once and eat several times without being too repetitive. The three dishes were different enough thatI didn't feel like I was eating the same thing over and over again and it was a nice way to cut down on meal preparation time.

Between this, the White Bean and Kale Soup and Butternut Squash and Chickpea Stew I made over the weekend it has been a great week of eating!

 I would love to know how you plan for busy work week meals as I want to continue to prep over the weekends to prepare fora week of eating and would love to learn some of your secrets.

Saturday:
Chickpea and White Bean Ravioli with Pepper Cream Sauce

Monday:
Chickpea and White Bean Cakes

Wednesday:

Fried Ravioli

Chickpea and White Bean Ravioli (recipe here)

3-4 tbsp olive oil for frying

Roasted Pepper Sauce (recipe here)

Heat olive oil in a skillet over medium high heat.  Add ravioli to the pan and fry on each side until golden brown.

Serve with the roasted red pepper sauce for dipping.

*The Roasted Pepper Sauce, which was super easy and super creamy, thanks to So Delicious Original Coffee Creamer, is something that I will make again in bulk and freeze to have on hand to use over pasta and other grains and proteins.