Ravioli With Chili Cream Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 25 ounces ravioli (any flavor is fine, i use a mixture of cheese and beef)
• 1 (15 ounce) jar alfredo sauce
• 1 (14 1/2 ounce) can fire-roasted tomatoes, undrained
• 1 1/2 teaspoons dried ancho chile powder
• 1/2 teaspoon poultry seasoning
• shredded parmesan cheese

Recipe

• 1 mix together the alfredo sauce, fire roasted tomatoes, chili powder, and poultry seasoning.
• 2 split sauce in half and place in ziploc bags; freeze flat.
• 3 once frozen, place in larger ziploc bags along with half of the ravioli per bag.
• 4 on cooking day, defrost sauce in fridge over night. heat in a saucepan on the stove top.
• 5 meanwhile, cook ravioli according to package directions.
• 6 drain and top with sauce.
• 7 top each serving with parmesan.