Bestselling Author Delilah Devlin
HomeMeet Delilah
BookshelfBlogExtrasEditorial ServicesContactDelilah's Collections

Blog



My Favorite Pasta Recipe — Ravioletti & Sun-dried Tomatoes!
Thursday, January 19th, 2023

So, a couple of weeks ago, I asked y’all to tell me what you wanted to see on my blog. You apparently like everything I’m doing, but someone mentioned they’d love to see recipes, too! So, I’m sharing the dish I make (I don’t have a huge repertoire) that my family loves. It’s super simple. And you don’t have to measure, just throw things in.

First, I set a pot of water boiling on the stove with a couple of dashes of olive oil and a shake of sea salt. When it starts to bubble—don’t wait until it’s fully boiling—go ahead and throw in your ravioli. We like cheese ravioletti, the little raviolis, better. And because we like leftovers, I make three boxes at a time. Two would actually be enough, but again—leftovers! Here’s the link on Amazon to the box we like: Ravioletti. It takes about 15 minutes to cook. I start testing them around 12 minutes. You don’t want them too soggy. I like a little chewiness.

As soon as the ravioletti is cooking, take out a fry pan, heat it with a shake of olive oil in the bottom, and then combine these ingredients in the pan:

  • diced onions to your taste (I use half of a medium onion)
  • a jar of sun-dried tomatoes in olive oil, chopped. This is the jar I love: Sun-dried Tomatoes.
  • a heaping tablespoon of minced garlic (not the dried kind–we use the stuff in the jar)
  • a packet of pine nuts
  • several hard shakes of oregano and basil; a little sea salt
  • Yes, the sun-dried tomatoes have their own olive oil, but add maybe a tablespoon more of olive oil


Once the onions are translucent, add a bunch of fresh spinach. I usually get one of those large containers in the salad section of the supermarket. I add enough it’s almost to the top of the deep frying pan I use. It’s not too much because it reduces to nothing when it’s cooked. Once the spinach is reduced, turn off the stove and set the pan aside.

When the ravioletti is done, drain it, then combine both pans into a large bowl and mix it up.

Serve it with parmesan cheese. I add pepper to mine.

Here, my daughter made some homemade focaccia bread to go with the pasta. So, delicious!

Now, if I were making this dish for myself, I’d add artichoke hearts! It’s sooooo good in this dish, but my family hates artichokes.

If you try it, I’d love to hear how you liked it! Also, let me know if you’d like more recipes!

4 comments to “My Favorite Pasta Recipe — Ravioletti & Sun-dried Tomatoes!”

  1. Delilah
    Comment
    1
    · January 19th, 2023 at 10:40 am · Link

    Would you like to see my dd’s focaccia recipe?



  2. Colleen C.
    Comment
    2
    · January 19th, 2023 at 1:10 pm · Link

    Never made focaccia bread… when I have pasta, I have never really ever added anything besides meat… I guess I could experiment, LOL.



  3. Colleen Thompson
    Comment
    3
    · January 19th, 2023 at 6:59 pm · Link

    Oh, yum! This sounds amazing! And I would definitely love it with artichoke hearts!



  4. Jennifer Beyer
    Comment
    4
    · January 19th, 2023 at 9:45 pm · Link

    That looks delicious!



Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.