Please enter the email you’re using for this account.
Dairy
Easy
20 Minutes
Diets 
Want to serve a restaurant-quality pasta dish at a dairy Shavuos meal? Not everything needs to be prepared in advance, and that includes the dishes that take five minutes to prep and serve (just don’t tell anyone). Once you have the ravioli in your freezer, you don’t need anything else since the sauce uses staple ingredients (no heavy cream!); it can be prepared in a pinch any time at all.
1 (13-ounce) bag New York Pasta Pizza Ravioli (spinach and mushroom ravioli also work well)
3 tablespoons butter
1 garlic clove, crushed or 1 cube Gefen Frozen Garlic
3 tablespoons flour
2 cups milk
pinch of salt
Prepare ravioli according to package instructions.
While pasta is boiling, prepare the sauce. In a skillet or saucepan, melt butter. Lower heat, add garlic, cook for a few seconds, then whisk in flour.
Raise heat to medium and slowly whisk in milk. Cook, whisking frequently, until mixture thickens and has a creamy consistency.
How Would You
Rate this recipe?
Please log in to rate
Breaded If I am using the breaded pizza ravioli, do I need to fry it or can it be boiled? Also, can the whole dish be frozen?
I would fry it so that it gets crispy if you boil it, it will be soggy. I think the whole dish can be frozen, but then ravioli will probably not stay crispy when defrosted.
leftover sauce Can the leftover white sauce be frozen?
I find that these sauces get very piece-y when frozen.
Absolutely YUM!!!!! My first time using ravioli, but will definitely make again. I used ravioli with a Parmesan-portabella filling.
Yum