Here's my Budget dish "Homemade ravioli"

[Chile Chef]

1 bag of cheese Ravioli $4,99
2.Bunches of parsley $2,00
3.small can of diced tomato's $1,09
4.Can of diced chiles $2,49
5.Can of tomato soup $0.44 ( great value tastes good by the way )
6.1 can of milk
7.1 teaspoon of lemon juice
8.2 cloves of Garlic Minced chopped.
9.Parsley Minced chopped
10.Pinch of Salt
11.Pinch of Black ground pepper

What you do is to thaw the ravioli and use half the bag.

Keep the Sauce pan on low to medium heat until everything is added.

Step 1.Pour the half of the bag of ravioli in to a medium ( or big sauce pan).

Step 2.Take your teaspoon and scoop out x2 amounts of chiles from the can and store the rest in the fridge.

Step 3.Pour the can of diced tomatoes into the pan.

Step 4.Do the same with the can of tomato soup

Step 5.Do the same with the can of milk "just use one of the tomato can for the measurement of milk.

Step 6.Add a pinch of salt & pepper

Step 7.Add 2 cloves of garlic you minced earlier

Step 8.Add 21/2 table spoons of minced parsley.

Step 9 Turn the stove knob to high and let the the mixture come to a boil!

Step 10. As soon as it comes to a boil let boil for 5 minutes while stirring everything together.

Step 11. Turn the heat back down to medium after 5 minutes and let simmer for 20 minutes.



You may use the parsley as a garnish if you don't want it in your soup.

[Wyogal]

You mean a BUNCH of parsley, right?
You don't boil your ravioli, just thaw and cook it in the sauce?
How many servings?

[lyndalou]

I would thaw out only as many ravioli as I need for this dish.

[Wyogal]

There is hardly anything "homemade" about thawing out a bag of ravioli. The sauce sounds interesting.

[Chile Chef]

Originally Posted by Wyogal

You mean a BUNCH of parsley, right?
You don't boil your ravioli, just thaw and cook it in the sauce?
How many servings?

I would say for 2 fullsized adults about 2-3 helpings if you use a half bag of ravioli and no I mean 1/4th cup like it said to in my other recipe, I've used the same ammount since it was tired and true tested by some one else.

Originally Posted by lyndalou

I would thaw out only as many ravioli as I need for this dish.

That's exactly what I did, and I've only used a half bag and the rest is back into the freezer for another nites dish.

Originally Posted by Wyogal

There is hardly anything "homemade" about thawing out a bag of ravioli. The sauce sounds interesting.

Next time I'm actually going to leave out the diced tomatoes and only use a bunch of parsely, This whole sauce was a trail run that came from my head!

And should I rename it Semi Homemade and become another Sandra lee?

I don't think I would be as pretty as she is :P

[Wyogal]

"2.Bushel of parsley $2,00"

[Chile Chef]

Originally Posted by Wyogal

"2.Bushel of parsley $2,00"

That's what they were at the store, it was $1,00 and I wanted 2 bunches


If it seems pricey for parsley that's because our store is a sky way robber.

[Arky]

A bushel is about the size of a laundry basket - 5 to 6 gallons.

[Chile Chef]

Originally Posted by Arky

A bushel is about the size of a laundry basket - 5 to 6 gallons.

Oh crap, I really made a foopa and I will change it to bunches, Thanks Arky, Wyogal, Wyogal should have said that before and not let keep me guessing if I spelt it wrong or something, lol!

[Wyogal]

Yes, Chile, Arky has it right. Look up the definition of "bushel." What you purchased, like what is stocked at grocery stores all across America, is a "bunch."

cross-post.
you are welcome.
and that was the point of my asking in the first place. Maybe you ought to proof read your list of ingredients and their measure, first.