Ravioli With Chili Cream Sauce - cooking recipe

Ingredients

25 ounces ravioli (any flavor is fine, I use a mixture of cheese and beef)
1 (15 ounce) jar alfredo sauce
1 (14 1/2 ounce) can fire-roasted tomatoes, undrained
1 1/2 teaspoons dried ancho chile powder
1/2 teaspoon poultry seasoning
shredded parmesan cheese

Preparation

Mix together the alfredo sauce, fire roasted tomatoes, chili powder, and poultry seasoning.
Split sauce in half and place in Ziploc bags; freeze flat.
Once frozen, place in larger Ziploc bags along with half of the ravioli per bag.
On cooking day, defrost sauce in fridge over night. Heat in a saucepan on the stove top.
Meanwhile, cook ravioli according to package directions.
Drain and top with sauce.
Top each serving with Parmesan.