This is the recipe on the cover of the February issue of Chatelaine, and it looks awesome, and it pretty much tasted as good as it looks. I bought a 1kg package of spinach and cheese ravioli, but only needed 700g for this recipe, so I took out 300g and used it for lunch. I boiled it according the package instructions, and it turned out ok. But when the same ravioli was prepared according to this recipe it was really really good. I’m not sure if it was baking in the 35%cream, but the pasta had a really nice texture, and even the filling seemed creamier. The other bonus of cooking ravioli like this was that it didn’t get all mangled and broken while boiling. I used button mushrooms instead of cremini (that’s what I had), and I chopped the onion and the mushrooms in the food processor to make sure there was little evidence of them in the sauce, so the kids had no clue what was lurking there. I also used chicken sausage instead of Italian and my homemade canned tomatoes.
