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Chef Boyardee beef ravioli, upgraded

The shelf gives you a box of beef ravioli that wants just a few additions to feel like dinner. A beaten egg and butter transform it into something closer to homemade, while fresh garlic and parmesan make it yours.

Serves 2. 15 minutes, 10 at the stove.

About 730 calories a serving, 51 g protein, 5 g carbohydrate, 54 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 2 ounces [60 g] Parmesan cheese

From your shelf

  • 1 can [425 g] Beef ravioli

Staples

  • 2 tablespoons butter
  • 2 cloves garlic
  • to taste salt
  • to taste pepper
  • 1 eggs

  1. Crack one egg into a small bowl and beat it with a fork until combined. Mince two cloves garlic. Heat two tablespoons butter in a skillet over medium-high heat until foaming.
  2. Pour the can of beef ravioli into the skillet, stirring gently to break up any clumps, and spread it into a single layer. Let it sit without stirring for two minutes, then add the garlic and stir to combine.
  3. Push the ravioli to the edges of the skillet and pour the beaten egg into the center, stirring constantly until the egg is cooked through and distributed throughout, about one minute. Season with salt and pepper.
  4. Grate two ounces of Parmesan over the top and fold it in gently. Divide between two bowls and serve at once.

Note Swap the butter for olive oil if you prefer. Leftovers keep in the fridge for one day; reheat gently with a splash of water. Serve with a simple green salad or garlic bread on the side.

On the label

BEEF RAVIOLI: (TOMATOES (TOMATO PUREE, WATER), WATER, ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE VITAMIN B11, RIBOFLAVIN [VITAMIN B21, FOLIC ACID), BEEF, CRACKERMEAL (ENRICHED WHEAT FLOUR BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MAY CONTAIN GUAR GUM), LESS THAN 2% OF: HIGH FRUCTOSE CORN SYRUP, SALT, MODIFIED CORN STARCH, TEXTURED VEGETABLE PROTEIN (SOY FLOUR, SOY PROTEIN CONCENTRATE, CARAMEL COLOR), SOYBEAN OIL, BLEACHED WHEAT FLOUR, CARROTS, DEHYDRATED ONION, CARAMEL COLOR, FLAVORINGS, ENZYME MODIFIED CHEESE (CHEDDAR CHEESE (PASTEURIZED MILK, CULTURES, SALT, ENZYMES), CREAM, WATER, SALT, SODIUM PHOSPHATE, XANTHAN GUM, CAROTENAL [COLOR))). SPAGHETTI AND MEATBALLS: (TOMATOES (TOMATO PUREE, WATER), COOKED ENRICHED PASTA (WATER, ENRICHED WHEAT FLOUR (DURUM WHEAT SEMOLINA, NIACIN, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID), WHEAT PROTEN ISOLATE (WHEAT GLUTEN, SODIUM PHOSPHATE, LACTIC ACID), GLYCERYL MONOSTEARATE, WATER, MEATBALLS (PORK, CHICKEN, MECHANICALLY SEPARATED CHICKEN, BEEF WATER, CRACKERMEAL ENRICHED WHEAT FLOUR BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MAY CONTAIN GUAR GUMI, SOY PROTEIN CONCENTRATE SALT CARAMEL COLOR, FLAVORINGS, SOYBEAN OIL, CITRIC ACID*), HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF: MODIFIED CORN STARCH, SALT, DEHYDRATED ONION, HYDROLYZED CORN AND WHEAT GLUTEN

Chef Boyardee, canned soup, serving 212 GRM, package 2.55 kg/212 g. Ingredients as printed on the label.

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