After a Iong day at work, all I wanted to do was enjoy a wonderful home-cooked meal outside on my back deck. I love to dine outside!! So, I looked in my pantry to see what I could cook quickly and then spend the evening outside. I settled on making Angelino’s Gourmet cheese and bacon stuffed ravioli using my 3 qt sauce pan. To get started, I filled the pot ¾ full with water and let it boil on medium high heat. I simply dumped in my pasta, put the lid on (whistle closed), turned the burner off, and let it stand for 12 mins. It was perfect al dente finished.

While the pasta was cooking, I made my sauce. I poured 1 jar of Ragu into my 2 quart saucepan, half a container of Buitoni Pesto Basil paste, and 1 cup grated parmesan cheese. I let that warm on medium low, stirring occasionally, while the pasta cooked. This dish is so yummy if you grate the parmesan cheese fresh but you can use canned if you like. Also, you can use any sauce you want because you enhance the flavor with your additions. To top the meal off, I made a salad with fresh mixed greens, fresh raspberries, and a sprinkle of pine nuts with raspberry vinaigrette dressing.  To drink, I decided some fresh lemonade to wash it all down would be the perfect addition. And…Viola! I had a fast, easy, and fabulous dinner that allowed me to get outside quickly and enjoy some special quality time and great conversation with my oh so cute hubby!

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