This recipe for ravioli with white wine butter sauce shows how fresh ravioli is perfect with a delicate sauce and some tender asparagus tips. Elegant and easy!
This recipe all started a few weeks ago when the wonderful folks at Buitoni emailed me to say they were having fun reading my blog (Whee! I instantly love anyone who tells me that! Don’t say I didn’t warn you!) and they wondered if I might wanted to work up a couple of recipes for them to go with their ravioli.
Did I have any ideas? When do I NOT have ideas? I had many, many ideas.
So they sent me over some of their pasta so I could mess around with it in my kitchen
Now, their ravioli itself is pretty dang fabulous – it’s fresh pasta stuffed with cheese, or beef, or spinach and cheese…there’s something for everyone, ravioli-wise.
So I wanted the sauce to be something nice and light that added to the elegant taste without overpowering the delicious taste of the ravioli stuffing.
I also wanted to be able to use some of the gorgeous summertime herbs and veggies that are all around us these days…and so with those two things in mind, I worked up an easy, silky white wine and butter sauce with a handful of fresh thyme and parmesan cheese to give it a little subtle kick.
And just for good measure and to make sure we got our veggies, I added in some asparagus tips (which you can cook for a minute or two right in the pasta water!).
All of this comes together in less than a half hour, making this an elegant dish for either a festive Saturday dinner party OR a treat at the end of a long regular old Tuesday. Let’s make it!
ingredients you need to make this delectable ravioli!
here’s how to make the best white wine ravioli ever!
(Scroll down for the handy complete printable recipe with nutrition info!)
Bring a large pot of water to a boil. Add a generous pinch salt and a little olive oil, and then some chopped asparagus. Cook the asparagus until just crisp-tender, about 2 minutes, and then scoop it out with a slotted spoon, leaving the water boiling.
Add one tablespoon of butter to a medium size skillet and melt it over medium heat. Add a peeled and chopped shallot and some minced garlic and stir it up until they are nice and soft, about two to three minutes.
Stir in some white wine and simmer until the sauce is reduced by half, about another two to three minutes. Now add some cold butter that you have cut into cubes stirring until each one is melted into the sauce.
While the sauce is cooking, add some fresh ravioli gently to the boiling asparagus water (I like to lower them in with a slotted spoon) and cook according to the package directions until they are just done, usually about 6 minutes.
Scoop the ravoil with a slotted spoon and put ’em in a single layer on a plate until the sauce is finished.
When all the butter in the skillet is melted, stir in the chopped thyme.
Divide the ravioli between two plates and tuck the asparagus pieces in between the ravioli. Drizzle a generous portion of sauce over each serving, garnish with fresh thyme and shaved parmesan and serve at once!
More tips for making this dinner party-worthy ravioli!
It can, although I love it best with plain old cheese ravioli. It’s a great sauce for tortellini and tortelloni as well!
Shallots are a member of the onion family. They are a bit smaller and have a milder taste, making them perfect for a light sauce like this one.
Fresh thyme is usually available year round in supermarkets in nice little bundles in the produce section, but if you just can’t find any, a teaspoon of dried thyme will work in a pinch. Stir it in when you add the butter so it gets the chance to soften up a little.
Pop your question in the Comments section below and I promise to answer pronto!
So! The next time you want to jazz up your ravioli dinner (and in under thirty minutes!) give this easy buttery sauce a try!
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Ravioli with White Wine Butter Sauce and Asparagus
Prep Time: 15 minutes- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Prep Time:
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This recipe for ravioli with white wine butter sauce shows how fresh ravioli is perfect with a delicate sauce and some tender asparagus tips.
Ingredients
- One 9 ounce package chilled fresh ravioli
- One bunch asparagus (about 15-20 spears), trimmed and cut into two inch pieces. You can use just the tips or if you like lots of asparagus, use the stems as well!
- 2 tablespoons sea salt
- 1 tablespoon olive oil
- 1 tablespoon minced shallot
- 2 cloves garlic, minced
- 6 tablespoons cold butter, cut into cubes
- 3/4 cup white wine
- 2 tablespoons fresh chopped thyme, plus more for garnish
- Shaved or grated parmesan cheese for garnish
Instructions
- Bring a large pot of water to a boil. Add salt and olive oil, and then asparagus. Cook asparagus until just crisp-tender, about 2 minutes, and remove asparagus with a slotted spoon, leaving the water boiling.
- Add one tablespoon of butter to a medium size skillet and melt over medium heat. Add shallots and garlic and stir until soft, 2-3 minutes.
- Stir in wine and simmer until reduced by half, about 2-3 minutes. Now add butter, cube by cube, stirring until each one is melted into the sauce.
- While the sauce is cooking, add the ravioli gently to the boiling asparagus water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, about 6 minutes. Remove with a slotted spoon and put in a single layer on a plate until the sauce is finished.
- When all the butter is melted, stir in the chopped thyme.
- Divide the ravioli between two plates, and tuck the asparagus tips in between the ravioli. Drizzle a generous portion of sauce over each serving, garnish with fresh thyme and shaved parmesan and serve at once!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
OTHER EASY RAVIOLI RECIPES WE LOVE!
 This easy recipe for ravioli with white wine tomato sauce swaps out the jarred sauce for a quick buttery topping of cherry tomatoes and wine. Use the best cheese ravioli… |
 This easy recipe for tender ravioli with baby spinach and bacon sauce is not only bursting with great flavors, it’s also ready in 15 minutes! Can you say winner, winner, ravioli… |
 This easy recipe for cheese ravioli with toasted walnut sauce swaps out the usual tomato sauce for a buttery walnut topping. |
My absolute favorite pasta dish is pasta carbonara! Although this recipe looks pretty delicious as well!
This looks amazing! But one of my absolutely favorite pasta recipes is actually the Naked Ravioli you posted here ages ago! My family loves it and I still make it all the time!
Just made it last night…. Skillet gnocchi with shrimp and asparagus. Love
you daily posts!!
Have you tried the spaghetti alla carettiera, invented by my grandad that he was a caretteriere ( people that yust take the wine from the castelli romani to Rome city by horse and cart!!!)
I love pasta! My favorite would probably be pasta carbonara, but I love anything with a light/white sauce!
Favorite pasta? Pasta Positano! I made up the name for a pasta recipe I found using spaghetti, olive oil, garlic (steeped in the oil), lemon juice, lemon zest, fresh basil, roasted grape tomatoes and, of course, parmesan cheese. It’s a lemony, summery delight which reminded me of Positano, the little town perched high above the Amalfi Coast.
Favorite pasta dish of all time is blackened chicken alfredo..home made alfredo sauce tossed with tender pasta.. then I blacken flattened chicken breasts and slice them on the bias.. top the pasta with chicken and a sprinkling of fresh diced tomatoes (or if you like tomatoes like I do, more than a sprinkling).. its amazing. Maybe shave some parm on top of that… I think I just figured out whats for dinner tonight!
My favorite pasta dish.. its gotta be mac and cheese (homemade) with oven fried chicken… i put in fresh peas for color (and veggies)…
One of my old favorite pasta dishes is one I had at JMac’s on St. Simons Island, GA, years ago. The restaurant’s still around, but the dish is long gone. It was a bow tie pasta with lobster, asparagus and shiitake mushrooms in a sherry cream sauce – yum!
My favorite pasta is Spinach Fettucini in a Poblano pepper and Cilantro cream sauce and topped with Gouda cheese.
Pasta Puttanesca!! It’s got a great saltiness in it from the anchovies and capers. And the recipe comes from one of my old favorite cookbooks – Silver Palate.
I know it’s boring and certainly won’t inspire you- but I love spaghetti and (turkey) meatballs!!!!
Portabello marsala sauce over wild mushroom agnolotti and pecorino is my favorite!
My favorite pasta dish is linguini with red clam sauce, either with fresh clams or, in hurricane-prone Miami, it can be made with all canned ingredients when the power is out.
My favorite pasta dish is: sautee sliced garlic and red pepper flakes in olive oil. Add in a bunch of Kale. Then Squeeze in a lemon. Toss with spaghetti, chopped olives and feta. Love this!
almonds not olives!
My favorite pasta dish is SO simple yet SO delicious . . . wide ribbon pasta cooked al dente … swirled (while hot) with some good olive oil, fresh lemon juice squeezed on top with fresh cracked pepper & curls of parmesan. Heaven!
My mother had two dishes that she could make: meatloaf and mashed potatoes and spaghetti and meatballs. Thus, I am a purist and associate spaghetti and meatballs with my dear mother and how she would make it for my birthday and homecomings from camp and assorted special occasions. She made the best meatballs. They were thick and hearty and huge, made from the highest grade of ground beef and rolled with onions and spices and had cheese in the middle. They were first cooked in the oven and then finished on the stove in a pot of marinara. She put them over pasta and generously sprinkled fresh grated parmesan reggiano over the top. It was my mother’s masterpiece.
My favorite pasta (although I love all kinds!) is Voodoo Pasta….with blackened chicken, cajun seasoning, onions, peppers and tomatoes in a white wine/cream sauce. To die for! Hm, I think I’m making it this weekend..
This recipe looks gorgeous and light (for a pasta dish). As far as my favorite pasta dish goes? Anything with basil-marinara sauce. Ravioli is always great and it’s sooo easy to make a huge batch and freeze it for later!
http://foodiemcbooty.com/homemade-ravioli-and-basil-marinara-sauce/
Cheers!
Although Gruyere mac & cheese is always up there, my newest favorite is a recipe off of Skinnytaste (http://www.skinnytaste.com/2008/03/meatball-and-spaghetti-soup-5-ww-pts.html). Doubled the recipe, switched out the ground turkey for ground beef, and I used beef broth. Oh. My. Goodness. It’s seriously spaghetti and meatballs as a yummy, comforting, tummy-filling soup.
Ooohhh this looks so yummy! But until then, my favorite pasta dish would have to be spaghetti carbonera :)
Oooh that looks good. I am going to have to go with linguine al pesto (again, like the spaghetti and meatballs fans, a little “common” but — hey! it’s summer!). In the winter, along with spaghetti and meatballs, I do a “pumpkin pasta” that is dead easy using canned pumpkin, garlic (and maybe onions? can’t remember) sage (or thyme or rosemary), cream (or fat-free half-and-half); with a thicker long noodle like bucatini. And parmesan duh.
i have a weakness for creamy pasta sauces, but my mom makes the best pesto pasta ever. it’s my favorite. i can eat two plate-fulls. :)
my fave is jumbo shrimp, scallops & sun-dried tomatoes with pesto sauce, served over linguine…I dream of it..
I am a HUGE fan of anything warm pasta (which means NO PASTA SALAD YUCK!). But I’m sorry to say that I cannot remember the name of my current favorite pasta dish. All I know is that it has a light bright lemony white sauce with capers and usually chicken served over linguni. it is SO yummy!
My parsley plant had a growth spurt so I made some pesto with it. we bought some fresh ravioli and mixed the pesto into good ol’ cream sauce and the toddler ate it up. so that right now is our fav. when the toddler eats everyone’s happy.
Fettuccine Alfredo, preferably with seafood.
One of my favorite pasta dishes would definitely be a veggie lasagna!!
I love a good Chicken Parmesan. I know that doesn’t qualify to most as a pasta dish – but I consider pasta to be imperative to a good Chicken Parm. Without it, something is missing. A fresh bright marinara is best!
My favorite pasta dish is lasagna, preferably with vegetables. So classic, yet delicious!
That recipe is the PERFECT pairing for those ravs! I got sent the butternut agnolotti and I’m doing some recipe testing this weekend…you’ve made me THAT much more excited about it!
A good carbonara. Even better if I don’t have to make it!
home made mac’n’cheese, hands down! family favourite which can be dressed up with shrimp and veggies or left plain, which is what the kids prefer, but it’s a crowd pleaser any time of year!
One of my favorite pasta dishes is one that I got at a local restaurant called Indigo. It’s a simple Cheese Ravioli with Lemon Vodka sauce. My oh my. Deeeelish!
I just love pasta. While is was living in Europe, I used to buy buitoni all the time. They are one of the best brands. This surely looks delicious. Great post!
My favorite pasta is mushroom ravioli (Buitoni makes a wonderful one) with a mushroom cream sauce. In case you can’t tell… I love mushrooms!
I love a good carbonara (no peas tho!) using fresh eggs. For a ravioli sauce, I prefer a creamy wine sauce, maybe with some lobster chunks.
My grandmother made the most wonderful homemade raviolis, which she served both naked and with a tomato-based sauce that simmered all day on the stove. I was the official taster to test whether or not they were done. What a tough job……Raviolis bring back memories of family meals with her.
My favorite pasta dish to order out is butternut squash ravioli. My favorite pasta dish to make at home is baked lemon pasta (a pioneer woman recipe). My daughter requests this meal weekly! We often add shrimp or chicken to this dish also.
Pasta with robiola and pomodorini! Robiola is an Italian soft, creamy cheese, quite easy to find here in Italy (of course!), but I don’t know in the USA… try and search! I work robiola with a little oil to make it very creamy, then I put in a garlic glove, small cherry tomatoes (pomodorini) sliced in two, black olives, basil (NEVER cut basil with a knife….tear basil leaves with your fingers), sal and pepper. When pasta is cooked, I put it in with the robiola (don’t forget a little cooking water to amalgamate everything together) and that’s it! Wonderful, especially in summer! Greetings from Italy Kate, your posts are always very funny!
Cut up a bunch of tomatoes and put in a bowl with basil, garlic and olive oil. Let sit for a few hours. Cook pasta (I use penne) and drain. Stir in feta cheese and top with the tomato basil mix. Great for all the summer tomatoes and basil.
Mmmm my favorite pasta dish this summer has been some fresh diced tomatos, and what ever other veggies I have laying around sauteed and simmered down with a little butter and chicken stock! Nice and light to beat the heat and fullfilling my need for pasta!!
I love good spinach ravioli’s with a light sauce.
I love Angel hair pasta with a good pesto… Fresh basil:-)
I love thin spaghetti with Mizithra cheese and browned butter sauce.
I love this recipe Kate… Can’t wait to try it.
Are these Chicken Marsala Raviolis not available on the west coast?)
Healthy Summer Vegetable Spaghetti Recipe
Ingredients:
2 cups small yellow onions, cut in eighths
2 cups (about 1 lb.) ripe tomatoes, peeled, chopped
2 cups (about 1 lb.) yellow and green squash, thinly sliced
1 1/2 cups (about 1/2 lb.) fresh green beans, cut
2/3 cup water
2 Tablespoons fresh parsley, minced
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
to taste black pepper
1 can (6 oz.) tomato paste
1 lb. spaghetti, uncooked
1/2 cup Parmesan cheese, grated
Directions:
1. Combine first 10 ingredients in large saucepan. Cook for 10 minutes, then stir in tomato paste. Cover and cook gently for 15 minutes, stirring occasionally, until vegetables are tender.
2. Cook spaghetti in unsalted water according to package directions.
3. Spoon sauce over drained hot spaghetti. Sprinkle Parmesan cheese on top.
I love any pasta. Although last week, I ate my most favorite pasta dish yet. Carmela’s Chicken Rigatoni from Macaroni Grill. I immediately came home to find the copycat recipe. It was on the Food.com site and I made it last night: It is still to die for!!!!!! Even my husband, who is not a fan of pasta, has requested I make it again.
I guess I’d have to say linguini with white clam sauce…. or maybe stuffed shells!
pasta with clam sauce and carbanara….sheesh, now i am hungry! My husband make a mean ravioli too!
I think this might be my new favorite sauce! I can’t wait to try it with some fresh pasta, vegs and maybe some mushrooms.
I have two favorite pastas: carbonara and lobster mac and cheese. However, I really like fresh pasta tossed with just about anything, especially fresh vegetables.
Oh my – this looks delicious! Can’t wait to try it.
My favorite pasta dish is Pasta Primavera. Nothing better than spring veggies and a light sauce with your favorite pasta – yum, Now I’m hungry!
I love to use Costco’s Bruschetta over any of the cooked pasta, adding a jar of drained capers, and black olives. Serve with warm, crusty, garlic and Parmesan cheese French or Italian bread. Great Summer meal! Yummmm!
Pasta primavera- what a great way to eat summer veggies!
My favorite pasta is one I have made up myself. This makes a large batch, freezes great and goes well with any pasta (penne, spaghetti, bowties, etc)
1pkg Hot Italian sausage (links or ground)
1pkg Sweet Italian sausage (links or ground)
1 jar spaghetti sauce (I use tomato, onion and garlic variety)
1 med onion, chopped
6-8 cloves of garlic, chopped
1/2 c sundried tomatoes packed in olive oil, chopped
1 small jar roasted red peppers, chopped
1-2 c red wine (zin, cab, syrah, whatever you have on hand)
1 small can or fresh mushroom (optional)
red pepper flakes, to taste
mozzarella cheese, grated
parmesan cheese, shredded
If using lnk sausage, remove from casings and combine in a large pot and brown. While browning sausage, add onions and garlic. Drain fat from the meat and add the rest of the ingredients except the cheese. Simmer for 30 minutes or longer to let the flavors blend. Top with a little mozzarella and parmesan!
My husand make a great summer pasta taking advantage of the garden. Tomatoes, garlic, fresh herbs and zucchini. Smells great, looks great tastes Great!!
Any pasta dish is my favorite, doesn’t matter which one!!! Will definitely have to try this recipe — sounds wonderful. Thanks.
My favorite is from Simply Recipes by Elise. Fettuccine with Creamy Tomato Italian Sausage Sauce. I serve it often for company and always have requests for the recipe and/or compliments. Love it!
I love all pasta, but my favorite is angel hair pasta with bolognese sauce!
I love love love seafood carbonara!
I love a creamy pasta with shrimp and scallops. My husband is so not a seafood lover, so when we go out I make sure to order something loaded with that!
We were in Italy earlier this summer, and I have to say that one of the best pasta dishes we had was spaghetti in olive oil and red pepper flakes. So simple, yet so delicious!
Orzo Pasta with Everything!! Epicurious recipe. A great salad any time of year. Just beware of Chinese pine nuts – I’ve had pine mouth and it is awful!
So, I’m not going to be able to help you much with the new recipe b/c my favorite pasta recipe is the spaghetti with garlic butter wine sauce and bread crumbs!! Could seriously eat it every week I love it so much!!
An all time fave that I can’t get anymore is my late father-in-law’s Turkey Tetrazzini. He was a hospital chef, and prided himself on making good food that was always simple and flavorful, both at work and home. Even if we had his recipes, we couldn’t match his years of experience at turning fresh ingredients into wonderful meals. Just one of the MANY reasons why we miss him!!
This looks good, but my favorite pasta dish is probably roasted vegetables with pasta and a mozzarella/olive oil sauce. Yum.
My #1 favorite pasta dish is my granny’s chicken spaghetti. Creamy, spicy, cheesy, deliciousness. Comfort food at its best.
I love puttanesca and any pasta with multiple gooey cheeses and earthy mushrooms baked with it.
a great pasta to me is stuffed with vegies and covered with fresh parm cheese
Since pasta is my favorite thing it is hard to pick one….so I’ll give you a few of my favorites.
My first love is plain old spaghetti & meatballs but I have a few others that I love too.
1) Spaghetti with Walnuts, Gorganzola & Sun-Dried tomatoes
2) Chicken Enchilada Pasta
3) Bucatini all’Amatriciana (Spaghetti with Tomato, Pancetta and Pecorino Romano Cheese) I made this in a Sur la Table cooking class and it is awesome and simple.
4) Ravioli topped with kale sauteed in olive oil, white wine, tomatoes and garlic.
I could keep going………..
I can’t believe I forget to mention another favorite is Ina Garten’s Summer Garden Pasta. That is unbelievably good and simple, simple, simple!
My favorite pasta dish is spaghetti and meatballs.
I love ravs, but my favorite pasta dish uses pesto and fresh garden peas (roasted tomatos, chicken, and other additions help too)! Your blog is so fun to read and very inspiring. Thanks!
Fave pasta dish is capellini pomodoro using fresh Romas right out of the garden and basil from the herb pot. Don’t even cook the tomatoes; just chop them up and toss in some great olive oil and a little salt and pepper with the pasta and call it dinner. With a glass of wine, of course!
My favorite pasta dish is angel hair pasta with roasted veggies, basil, garlic, and a light olive oil dressing
Love bake ziti it is so delicious, whole family loves it and so easy to make
tamben7996(at)aol(dot)com
The favorite in this house…well, one of them…is spaghetti Parmesan with eggplant. YUM!!!…And yeah, I could cut up eggplant on a pretty cutting board too! ^_^
my favorite pasta dish is my homemade chicken Alfredo- it’s nothing fancy, but very good.
My favorite is either mac and cheese with gruyere and white cheddar, or sundried tomato pesto. Yum!
My favorite pasta dish is lasagna. I make it with shredded fresh spinach mixed in with the ricotta, and cream cheese. I use 4 cheese Italian blend shredded cheese and a fire-roasted vegetable spaghetti sauce. In addition to the shredded cheese I also sprinkle some fresh greated parm/romano cheese and fresh chopped basil on top before baking. Yumm!!
I like to chop a fresh garden tomato, mix with pesto, and put it on top of warm pasta with a little bit of past water. Add lots of salt and fresh ground pepper. Fast and easy.
My favorite is goulash
thanks
My favorite involves angel hair or orzo with fresh home grown tomatoes and summer squash, sliced Vidalia onions, a little olive oil, and fresh shredded Parmigiano Reggiano. Oh, and fresh garlic. Saute onions in oil until a wee bit browned, add chopped veggies and garlic, a splash of red wine, simmer for a few minutes, serve over freshly cooked pasta with plenty of cheese.
My fave is my husband’s baked spaghetti dish.
I just forwarded this recipe to the husband to make tonight to go with my Buitoni ravioli. Who knows what I’ll come home to, but I hope it’s good!
I just found your website while searching for a simple pasta sauce for some chicken ravioli we had on hand. This sauce was perfect! It was simple, and I had everything on hand. Made the sauce while the water heated – the timing was great. Glad I found you – better late than never! Looking forward to following your blog. Happy holidays!
Hi Virginia – I’m so glad you found me, and that you like the recipe! Come back and visit soon and often, and in the meantime happy holidays to you too! :)
Hello….Just saw this recipe and thought I would try it. I have some lobster ravioli that I have at home and I’ll definitely let you how it turns out. Wish me luck.
Thanks
Hi Opal! Oh my goodness, lobster ravioli…that sounds like heaven! Do come back and let me know how you like it, and in the meantime Happy New Year! :)
Made today with fresh picked asparagus…added some pre-cooked mushrooms to the sauce, did not have thyme [I am at the cottage] so just put more pepper and garlic in.
Very good and so easy. thank you.
Sounds like the perfect way to start Summer 2016! :)
Pasta with vodka sauce is always the winner! Onions, garlic, and a jar of marinara, a splash of vodka, and some cream. Some things are best the simplest. From there you can add anything you want to dress it up, but you’ve got a great starter.
Simple things ARE the best. :)
Delicious! I made it over lobster ravioli, and substituted with ingredients I had on hand. I used sliced Bok Choy instead of the asparagus, and added oregano to the thyme. It was terrific!
Oh, I love the idea of adding bok choy to this – I have to try that!
Any pasta or ravioli with a wine cream sauce, a squeeze of lemon, a couple handfuls of fresh spinach (Will wilt & steam in hot pasta) & a sprinkle of perm or pecorino. Yum!
Love the idea of changing this up with fresh spinach! Thanks Kathryn!
It was just okay. My garlic/shallots burned before I could add in the rest of the butter. Wasn’t as flavorful as I thought it would be. Kind of disappointed :(
★★
Hey Lauren – I’m so sorry this didn’t work for you! But I appreciate the feedback, and I’m going to adjust the recipe to have that first step to suggest medium heat rather than medium high.
My kids loved this dish! It was very flavorful with the wine. My only issue is that while cooking the sauce it suddenly started separating and just turning into a bunch of melted separated butter. So I would have stopped at 3 or 4 cubes had I known. I tried to fix it up on my own but didn’t do the best job. It still tasted good.
★★★★
Hi Beth! There are a few reasons that butter separates – first, unsalted butter seems to do this more easily than salted butter. And butter can separate if it decides the heat is too high, or if it’s not getting whisked enough. (Butter, you finicky thing, you!). If it happens again, you can usually fix it by lowering the heat and whisking in another tablespoon or two of the wine. Meantime, I’m so glad it tasted good, and that the kids loved it – I love getting the kiddo seal of approval! Happy cooking! :)