This was a Friday night dinner that I threw together after looking through the fridge and freezer for inspiration. We always have cheese ravioli in the freezer for Baby Girl, so that was my first stop. We also had some tomatoes a friend of mine gave me from her garden, as well as one ear of corn. I'd recently made pesto so I decided that would be the sauce.
Ravioli with Tomato, Corn and Pesto
1 ear of corn
2 ripe tomatoes, diced
Pesto
1 lb cheese ravioli, cooked according to package directions
Microwave the corn, 4 minutes per ear, inside the husk. Carefully remove from the microwave (it will be hot). Cut off the stem end and hold by the top, shaking to loosen the corn. Or just peel off the husks. Cut the kernels off the cob and place in a bowl. Add the diced tomatoes.
Add the cooked and drained ravioli to the bowl with the corn and tomatoes. Toss to combine, then add pesto starting with 1 tablespoon, tossing to coat each time until there's enough sauce.
Ravioli with Tomato, Corn and Pesto
Ravioli with Bacon Mushroom Cream Sauce
Lately I've been trying to use up things I have in the freezer and pantry, modifying recipes to make them work with what I already have on hand instead of buying new ingredients. It's going to be a long project since we have a ton of things stored in not just the freezer but the pantry and garage.
This recipe started out as Tortellini & Pancetta in Mushroom Walnut Sauce on my friend Melissa's blog, was modified into Tortellini & Pancetta in a Mushroom Cream Sauce on my friend Carrie's blog and ended up as Ravioli with Bacon Pesto Mushroom Cream Sauce on my friend Cassie's blog. I modified it further by leaving out the pesto because I didn't have any in the freezer and didn't want to buy it. 
This was surprisingly light for including heavy cream. I added some chicken stock to stretch the sauce and cut the calories. I will definitely try it with pesto over the summer when my basil plant gets out of control, but this was delicious without it. A simple, light, easy dinner.
Ravioli with Bacon Mushroom Cream Sauce
Modified from Cassie Craves
1 package frozen cheese ravioli
4 strips bacon, chopped
1 tablespoon butter
1 small onion, finely chopped
8 ounces sliced white mushrooms
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
Salt and pepper to taste
Parmesan or Romano cheese for serving
Cook the bacon in a large, high-sided skillet over medium-high heat until crisp. Remove to paper towels to drain. Drain all but one tablespoon of bacon grease from pan.
Add butter to reserved bacon grease. When melted, add onion and mushrooms and cook until onions are translucent and mushrooms are browned. Season with salt and pepper. Add garlic; cook and stir for 30 seconds. Reduce heat to medium and add heavy cream and chicken broth, stirring occasionally until sauce begins to thicken.
While sauce is thickening, cook ravioli according to package directions.
Add cooked bacon back to the pan. Taste sauce for seasoning and adjust as needed. Add sauce to cooked ravioli, stirring very gently to combine. Sprinkle each serving with shredded parmesan or Romano cheese.
Ravioli Primavera
I'm starting to gear up for spring and summer dishes and nothing says warm weather like primavera, which means "in the style of spring" in Italian. I saw this recipe for Tortellini Primavera on Jenna's blog and immediately put it on the weekly menu. It has everything I love about a pasta dish with minimal effort. But then plans changed and I didn't get around to making it. I still had the ingredients on hand so when I needed a fast dinner for one (SP wasn't that hungry) over the weekend I whipped it up in no time flat. 
I subbed the tortellini for cheese ravioli since we have three bags in the freezer (Baby Girl loves her ravioli). This was so simple and delicious I relished every bite.
Ravioli Primavera
Adapted from Annie's Eats, as seen on Jenna's Cooking Journey
2 tablespoons butter
1 cup mushrooms, chopped
1/2 cup chopped onion
1 garlic clove, minced
10 oz. frozen chopped spinach, thawed and drained
8 oz. cream cheese
1 tomato, chopped
1/4 cup milk
1/4 cup parmesan cheese
1 teaspoon Italian seasoning
salt and pepper, to taste
Family-size cheese ravioli, cooked and drained
Heat butter in a skillet. Add mushrooms, onion and garlic and saute. Add all remaining ingredients except ravioli. Heat until all have melted together and are well blended. Cook until the mixture just begins to boil, stirring occasionally. Stir in ravioli.
