Sun Dried Tomato and Goat Cheese Ravioli with Shrimp and Squash
Saving Time and Money
If you are like me then you are looking for ways to save time and money. Cooking for yourself can seem like a waste of time. After all, isn't much easier and quicker to pull something from the freezer and pop it into the microwave? Yes, it is but it is healthier to cook. (Most of the time.) I like to try to cook a meal where I can get leftovers. That way I get at least two meals for the prep and price of one.
Since there are so many vegetables this meal is more filling. During the summer, zucchini and yellow squash are abundant at grocery stores. This means they are very inexpensive. For $4 I was able to get two zucchini and two yellow squash. The package of ravioli was $3. The bag of frozen shrimp was $20, but I was able to get four dinners and more lunches than I can remember. I'd say the shrimp would have been $2-3 had if I broke it down. And the jar of vodka sauce was $4, and I can still get a least another meal or two out of it. That makes this dinner priced around $9.50. (Remember, I only used part of the shrimp and vodka sauce and there is still a whole zucchini and yellow squash in my fridge.) For about $9.50 I got dinner and three lunches! That makes me very, very happy.
From Start to FinishClick thumbnail to view full-size
- 1 Package Sun Dried Tomato and Goat Cheese Ravioli
- 1 Yellow Squash, Sliced
- 1 Zucchini, Sliced
- 15-20 Frozen shrimp, Peeled
- 1/4 Jar Vodka Sauce
- 1 Tablespoon Olive Oil
- Spices (If desired)
- Prep all of the ingredients. The shrimp should be thawed and peeled. The squash and zucchini need to be rinsed and sliced into thin slices.
- Pour 1/4 to 1/3 of a can of the vodka sauce into a sauce pan. Add any desired spices. (I prefer oregano, rosemary, and bay leaves)
- Pour a tablespoon on olive oil into a pan, along with whatever spices you prefer. (I like Italian seasoning and oregano) When the pan is warm add in the shrimp and veggies.
- Bring a pot of water to a boil. Once the water is boiling add int he ravioli. Cook for 4-5 minutes.
- Continue to stir the vodka sauce and the shrimp and veggies. The Shrimp will turn a pinkish color when they are done. Cook the veggies until the reach your desired doneness. Personally, I like mine to have a slight crunch.
- Once the ravioli is done strain it and place it on the plate or into a container. Cover ravioli in vodka sauce. Add shrimp and veggies, either on top of pasta or on the side.
On a side note I got to try out a new addition to my kitchen with this meal. My mom got me this fancy pasta cooker. It is designed to fit on the smallest burner. It is a tall cylinder and has a basket inside. Supposedly this design helps the water boil faster, and the basket makes cooking the pasta easier. The pasta goes into the basket, the lid locks on, and once the pasta is cooked it can simply be drained. Right from the pot it is cooked in. Once the water is all drained out the lid comes off and the pasta all comes out in the basket.
The manufacture says it is dishwasher safe, but I will most likely just hand wash it. On the inside there is a scale to show how much water is being used. Essentially anything that can be boiled can be cooked in this pot. (Seafood, corn, eggs)
I really liked the way it worked. I'm not to sure how much quicker the water boiled, but it did keep my stove clear while I was cooking. In my small kitchen saving a little space goes a long way. I was even able to leave my colander in the cabinet, that's one less dish for me to wash!