Rose Romano’s Italian Pepper Ravioli
This past week, I was ask to try Rose Romano’s Italian Gourmet Toppings, more specifically the Italian Pepper Marinara Sauce. I was anxious to try this because my family loves Italian foods, so I knew we would be able to easily come up with something to use it on.
Later on during a grocery trip, I found some gluten free cheese ravioli and knowing that I was going to have this marinara sauce to try, I decided to pick up a bag. One thing I learned while using the sauce is that Italians traditionally do not smother their foods with sauce they use it simply to enhance the flavor. This came as a shock to me since typically at nationally known Italian food chains the pasta is covered with sauce.
When I first used the sauce, I thought that it seemed more thick and would not cover my pasta, then I realized it was because it was simply made to enhance it not coat it. We decided to use the Italian Peppers Marinara with Green Bell Peppers, and I can tell you it was delicious!
The taste was very fresh and light not at all what you would expect with a jar of pasta sauce. I actually enjoyed the fact that it was a thicker sauce and not runny like most of the jarred pasta sauces I have used in the past.
We mixed our sauce with a pound of ground beef to make it a meat sauce to top over our ravioli, it was the perfect combination of flavors and turned into a wonderful dinner!
- 1 Bag of Prepared Frozen Cheese Ravioli or Gluten Free Ravioli.
- 1 lb Ground Beef, Cooked and Drained
- 1 16oz Jar of Rose Romano's Italian Peppers Marinara with Green Bell Peppers
- Shredded Mozzarella Cheese
Prepare the ravioli as instructed on the package and set aside.
Once the ground beef is cooked and drained return to the pan and pour in the sauce. Let this simmer for 5 minutes until heated through.
Prepare your ravioli topped with meat sauce and garnish with cheese!
Disclosure: This is a sponsored post that I was ask to write and review the product for Rose Romano’s. I have been compensated for my time. All the thoughts, opinions, and recipe are my own.