As much as I love going out for a fancy Valentine’s Day dinner every once in a while, I truly believe that there is nothing better than cooking a delicious meal together with your Valentine in the comfort of your own home.
And this Valentine’s Day, that’s exactly what Kyle and I are doing!
Last week, I tested out this super-indulgent ravioli recipe with a creamy mushroom parmesan sauce - and boy, it did not disappoint. I’ll warn you now: there is truly nothing “healthy” about this recipe at all. It involves all of the things the media tells you “not” to enjoy if you want to look like Beyoncé - like store-bought frozen three-cheese ravioli, butter, flour and parmesan cheese.
But, you know what? I’ll never be the gal to tell you that you CAN’T enjoy a nice plate of mushroom ravioli from time to time. Because that’s what balance is all about. You. Can. Have. Both.
I’ve found that throughout my fitness journey if I went too far to one side or the other - whether it was overeating and not paying attention to food portions and calories, or restricting myself and paying TOO MUCH attention to my portion sizes and calories, I was never living my happiest, healthiest life.
And so, this Valentine’s Day, as much as it is about celebrating the one you love - I also wanted to encourage you to celebrate your relationship with YOURSELF too.
Enjoy a romantic dinner in, not because it “fits your macros” but because it’s your favourite meal! And if you need any ideas, this ravioli recipe is easy, delicious and highly, highly recommended.
Note: Although it's always nice to treat yourself to this kind of "traditional" meal, I've also added in some healthier ingredient alternatives in case you have specific dietary restrictions or wanted to make this a little more macro-friendly!
Recipe + details available BELOW!
One bag of Regina frozen three-cheese ravioli hearts (I got mine at Grande Cheese!)
2 cloves garlic, minced
2 cups brown mushrooms, sliced
1 tbsp olive oil
1.5 tbsp butter (can sub for ghee or clarified butter)
1 tbsp flour (can sub for oat flour, buckwheat flour or cornstarch)
1-2 cups milk of choice (nut milk works too!)
3 tbsp parmesan, grated
2 tbsp fresh parsley, chopped
Salt and pepper (to taste)
Bring a pot of water to a rolling boil, then pour in frozen ravioli. Allow water to come to a boil once more, then cook pasta uncovered for 7-9 minutes.
Meanwhile, pour olive oil and garlic into a saute pan heated to Medium-High heat and allow to brown and become fragrant.
Add mushrooms, and mix until they become soft. (About 5 minutes)
Once ravioli is fully cooked, remove from pot, drain and set aside.
In the same saute pan as the mushrooms, add in butter and let it melt. Then, add in flour and allow to fully coat mushrooms.
Next, while stirring continuously, slowly pour in milk as necessary. (I like to add in a half cup at a time until I get the desired consistency I like.) Sauce will begin to thicken and become creamy.
Once sauce has your desired consistency, add in parmesan and mix until fully incorporated. Season with salt and pepper, then top with fresh parsley before pouring overtop of your ravioli. (Note: If you have a big enough pan, you can also add ravioli to the saucepan and mix until they are fully coated!)
Plate, add garnishes as necessary, serve and enjoy.
Makes 4 servings. 408 calories per serving.