Thursday, March 1, 2012

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.

Chickpea and White Bean Ravioli with Pepper Cream Sauce

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.


  1. The pics look great and the food is amazing

    1. Thank you so much! I am trying to work on educating myself about photography. A lot to learn, for sure!

  2. I was just thinking the same thing. The photos are looking lovely! That sauce look super tasty!

  3. Thank you so much Noelle! The sauce was yummy!!