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Do you remember Semi Homemade with Sandra Lee? It was one of my favorite shows back in the day. I loved how she combined precooked items with fresh ingredients to speed up the cooking process. It's how I learned to cook.

This recipe is totally inspired by Sandra's semi homemade concept. It's a lighter take on the the classic ravioli smothered in marinara. Thanks to store bought ravioli, this meal is also done in under 20 minutes! Lets get to it.


Chicken Garlic Ravioli - I use this Rana brand

Garlic - 2 minced cloves

Asparagus - 1 lb

Cherry Tomatoes - 1 cup

Mushrooms (sliced) - 1 1/2 cup

Knorr - 1/2 tbsp

Olive Oil - 1 tbsp

Butter - 1/2 tbsp

Salt to taste


Italian Seasoning to taste

Red Pepper Flakes to taste


Bring water to boil in a stock pot and set aside for ravioli.

Rinse, dry and cut asparagus and tomatoes in halves. If you prefer shorter asparagus pieces, cut into thirds. Set aside.

Heat EVOO in a skillet over medium heat. At this time cook ravioli according to packaging.

Add garlic and sauté for 30 seconds. Add asparagus, sauté for 1 minute.

Add mushrooms, sauté for 2-3 minutes followed by tomatoes. Sauté vegetables for an additional 2-3 minutes (until tender).

Lightly salt vegetables. Drain ravioli and add to the vegetables.

Add Knorr and butter. Lightly season with a pinch of Italian seasoning and add about a tablespoon of pasta water to the pan. Mix combo until butter is completely melted. At this point add a pinch of red pepper flakes if desired. This part is optional but it adds a kick (which I like).

That's it!

As always, this meal is completely customizable and meal prep friendly. Add or subtract vegetables to your liking. Enjoy!

Xx Dee



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