Frozen Portobello Ravioli

Individual Box: 24-48 ct. frozen ravioli.

Individual Sauce: Half pint of pint depending on your selection.

No need to thaw to cook! In a large pot, bring two quarts of water to a rolling boil. Break the frozen ravioli and add to the boiling water. The ravioli will settle to the bottom; stir gently to avoid sticking. When they begin to float they are done! 

With a slotted spoon or strainer, transfer the ravioli to a previously warmed Canevari's sauce. To serve, top with your favorite grated cheese. Enjoy!