Chef Boyardee Ravioli Florentine Soup Food

CHEF BOYARDEE® RAVIOLI FLORENTINE SOUP

Steps:

• Cook sausage in large saucepan over medium-high heat 4 minutes or until crumbled and no longer pink, stirring occasionally; drain.
• Add all remaining ingredients to saucepan; simmer 15 minutes or until spinach wilts completely.
• Cook's Tip: Shredded Parmesan cheese may be sprinkled on top of soup when served, if desired.

RAVIOLI AND VEGETABLE SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
• Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.

VEGETARIAN 'CHEF BOYARDEE'

Steps:

• Rehydrate TVP, first adding mushroom gravy mix and/or taco seasoning, then oil, then 1 cup hot water.
• In greased medium-size casserole dish layer (in this order from bottom up) cheese (opt.), TVP 'meat', onions, dry noodles, and tomato sauce until out of layering material; top with cheese.
• Fill empty tomato sauce jar with water and pour over other ingredients; carefully wiggle a knife around in it to make sure the water gets to the bottom (but do not stir as the layers contribute to the goodness).
• Bake at 425 F for about one hour (a few minutes less or more never seems to hurt it).
• Serve with grated Parmesan for extra goodness.

CHEF BOYARDEE BEEF RAVIOLI

Steps:

• Place all of the ravioli ingredients into a small sauce pan,except the wonton wrappers, and turn the heat to low.
• Cook the meat for about 10 minutes, or until browned; you much stir this constantly and sometimes vigorously to keep the mixture smooth, no lumps!
• Wet the edges of a wonton wrapper and place 1-1 1/2 tablespoons of the meat mixture in the center; top with another wonton skin and press all of the air out of the ravioli while you are pressing the edges together to make a tight seal.
• Meanwhile, bring a large pot of salted water to a boil.
• Place all of the sauce ingredients in a medium saucepan except the cheese and bring to a boil.
• Add the ravioli to the boiling water and boil them, stirring occasionally for 5-8 minutes.
• Remove the sauce from the heat and add the cheddar cheese and salt and pepper to taste.
• Toss the ravioli and sauce together in a large bowl and serve.