As you probably can tell, I really enjoy cooking. For me it’s a great creative outlet and means of expression, and when I’ve had a long day at work cooking can also be a great way to relax and unwind. But I’ll admit there are some nights when I’m just too exhausted to even cook. On nights like that, it’s a meal like this paired with a simple salad that I love.
As part of the Tastemakers program, I recently received a coupon for a package of Buitoni ravioli from Buitoni and Foodbuzz. I love ravioli but Mike on the other hand, not so much. This is why I wanted to make this dish in a way that Mike might still enjoy it. I decided to prepare it the same way I would prepare pierogis – by steaming the pasta in a large skillet with a little butter and water, letting the water cook off, and then letting the pasta crisp up in the butter.
The verdict? Mike (who doesn’t usually like pasta or cheese) said these were pretty good. And I loved them. They were crispy outside, cheesy inside and the sour cream gave them a nice little tang. The flavor from the onion was a fantastic finishing touch.
Pierogi-Style Ravioli
(Yield: 2 servings)
1 (9 oz) package Buitoni ravioli (I used the Quattro Formaggi Agnolotti flavor)
1 TB each canola oil and butter
1 large spring onion (white and green parts), thinly sliced
2 dollops sour cream (for garnish)
Salt and pepper
Large skillet with a lid
Add the canola oil and butter to a large skillet over medium-high heat. When the butter is melted, add the pasta, spread it out in a single layer, and season it with a dash of salt and pepper. Add enough water so that the entire bottom of the pan is covered (about 1/2 c water, depending on how big your skillet is). Put the lid on the skillet but leave it ajar so steam can escape; cook until the water is evaporated and the pasta is tender (about 5-7 minutes), flipping once.
Once all the water has evaporated, take the lid off and cook the pasta until golden brown on each side, flipping the pasta once (about 2-3 minutes per side).
Remove the pasta from the skillet, add the onion, and turn the heat down to low. Cook until the onion is just starting to soften (about 2-3 minutes). Serve the pasta topped with the onion and sour cream.
Beautiful Spring Onions From the Farmers’ Market
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
This does look nice and easy for those, “I don’t feel like cooking” kind of nights… and those onions ARE beautiful!!!
They look delicious! I’ve actually never had pierogis but I’ve heard they’re great. I love ravioli though so I’m sure they’re wonderful. ;)
What a wonderful and simple meal!!!!
I love this idea! We just had pierogies on Friday from a Polish delicatessan and I am now craving them. I’ll have to give this a try. Thanks Faith!
There is that whole thing about pasta does not have to be cooked in gallons of water to be great… I guess this proves the point. It is also a little like the secret to Chinese dumplings that get fried then boiled till the water is gone then fried to finish… and I love those. This looks like a great dish Faith…especially when making them from scratch is not in the cards.
I’m gonna try cooking ravioli your way! Thanks, Faith!
~ingrid
Mmm, this looks so yummy! I don’t think I’ve ever seen ravioli prepared this way! I’m going to have to try it! ♥
* Thank you so much for all of your sweet comments on my blog! *
Beautiful idea. They look superb.
These look soft and inviting. I love pirogi. I have to try your method. The little extra makes a big difference.
oh faith this is so smart of you….love how you mad raviolis a bit more fun and yummy. very creative :)
This looks so delish, and I’m like you, while I love cooking, some days I just want something quick & easy, and this looks perfect. Those green onions are gorgeous!
Faith,
This pasta looks absolute delicious. I like the green onions on the top.
These look really delicious, Faith, which has everything to do with your preparation of them! I love pan-fried pierogi – never thought to do the same with ravioli. Genius!
I’m so glad you said that Faith! I am the same too, sometimes I just have to throw something easy together to eat :) And this is great because you made the “sauce”!
What a clever way to use your ravioli! I’m not overly fond of tomato sauce, so this sounds perfect to me. I always need those quick meal ideas for the times I come home from work and don’t know what to fix. Thanks for the great idea. :)
Those look really good! We like ravioli but haven’t had any like that so we’ll have to try them out!
Great idea! Sounds fab.
No guilt! I do something like this very often. We only have 24 hours per day, right?
I love the colour of the ravioli after being cooked. Looks very delicious…mmm. I bet I need this….something quick and easy to cook.
He doesn’t like pasta or cheese?!!?!?!? He would never survive in my house.
The ravioli look fantastic, very inventive way of preparing them!
Beautiful pasta dish. Love the sour cream addition.
Cheers!
This looks like a wonderful dish. It certainly is a creative one. The ravioli looks terrific and you’ve tempted me to try it. I hope you are having a wonderful day. Blessings…Mary
I would’ve never thought to cook them like a pierogi! So creative! They look amazing, and your photos are, as always, beautiful!
Totally craving pasta now…
That’s a product my family would really enjoy…
I love pan-fried ravioli! So yummy!
Cheers,
Rosa
i had no idea you liked to cook! me? i like to eat. i like to eat goodies just like this. repeatedly. :)
This sounds great. What a good idea to cook the ravioli like that. I know how you feel; as much as I love to cook, some nights you need quick and easy! This is perfect:) Thanks!
Faith, you make such elegant creations and this counts too! Even though the ravioli were packaged you still made them seem trés gourmet! You rock girl….xo
Wow, great idea Faith…it sure makes a great meal :-)
What a great spin on how to cook store bought ravioli! I’ve got to try this sometime.
*kisses* HH
Dumplings and pasta are two of my favourite things to eat so you can imagine how delighted I was when I came across this entry. They don’t have Buittoni available in Australia but I might see if the local brand of cheese-filled ravioli work just as well :)
Faith
I love this idea of pan-roasting the raviolis; I like it way better than smothered in a heavy sauce!
Who says we don’t need a little preparatory help once and a while. We can’t always be expected to do everything from scratch!
Faith…I honestly never pan handled pasta without having somewhat boiled it first…this was very interesting to me.
You did a wonderful job making this dish look like you slaved in the kitchen ;o))
Now, we know your little secret ;)
Claudia
I love pierogies but haven’t had them in so long because they are hard to find. Great idea to turn ravioli into pierogies…they look delicious.
Happy Wednesday!
As a person who can eat pasta everyday, I find this pasta so appetizing. Adding green onions sounds great!
I love ravioli. When I was little and we had any kind of it leftover my mom would brown them in butter in a pan… delicious!
What a fabulous idea.
Mimi