The $3.49 Trader Joe’s Find I Always Have in My Freezer

It was exactly a year since Trader Joe was released Spinach & ricotta ravioliniAnd since then I have been enthusiastic about the heat-and-service fund. I always hold a few packages in my freezer, but they never stay there for long since I regularly add them to everything, from soups to salads.

While my Italian vocabulary is limited, I know that the Ini Suffix usually indicates that something is small or sweet. Because my children and I are vacuum cleaners for Mini food, I immediately noticed these raviolini.

The packages with three servants have a tiny price ($ 3.49) and can be hidden next to the other fresh pasta, usually next to the dips and salsas. This means that they are chilled and practically not cook time, which makes them a quick meal option.

Why I Trader Joes Spinat & Ricotta Raviolini love

According to Trader Joe, every raviolini is 50% pasta and 50% filled. And I can tell you that the ratio creates the perfect balance of the two: soft pasta on the egg base and creamy filling with a mixture of fresh spinach, crowds, béchamel sauce as well as ricotta and mozzarella cheese.

They are full of authentic Italian flavors – they are manufactured in Italy – but so versatile that I have discovered various ways to serve them.

How to serve traders Joes Spinat & Ricotta Raviolini

One of my favorite methods is inspired by the small shells of Tortellini en Brodo, which I loved as a child. Instead of tortellini, I add the raviolini into a pot filled with my favorite fortification and let it simmer to the delicate.

Regardless of whether you cook her in broth to enjoy them as a simple soup, or in water to be mixed with olive oil or marinara sauce -as I often do -you will appreciate that the process only lasts three to four minutes. And it is easy to see when you are ready because you float up. Just don’t score them or they fall apart.

Among the other ways, as my family likes to eat, the lively pasta is a replacement for the usual Fusilli in pasta salads, which are crowned on green salads instead of croutons, in Ravioli pan Lasagna and other pasta runs and even for a crispy snack.

If you have never fried ravioli, I leave you in buttermilk and breadcrumbs with the method that I learned from Giada de Laurentiis, then golden brown and serve them with Marinara sauce, just like you Mozzarella sticks. I promise it’s a snack that you cannot resist.

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