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This Weeknight-Fancy Ravioli Costs $2.41 PER PORTION

Despite food inflation dominating the news headlines cycle, my heart still skips a beat whenever a random ingredient blows the roof off my grocery budget. The other day it had been onions. This week I was catfished into purchasing two insanely expensive blocks of feta that were loitering above the incorrect store label. Forget about. Today, Im digging up a decidedly cheap recipe from the BA archive, rendering it even cheaper, and sharing my supermarket receipt. Join me, wont you?

Nothing makes shopping the frozen aisle more desirable than this recipe for bouncy ravioli with creamy peas. Within 30 minutes, rock-hard pasta is transformed into plump, ricotta-stuffed pillows. Peas are whizzed right into a creamy sauce with Parmesan, fresh basil, and a splash of EVOO or perhaps a hunk of butter. Pepitas (or pistachios, if youre a billionaire) are frizzled in more oil and tossed with red pepper flakes and lemon zest for some heat and crunch. In an environment of endlessly upticking financial graphs, job insecurity, and pandemic malaise, this recipe is really a small miracle: bright and herby, deeply comforting, and only $2.41 per portion.

Continue reading for the tweaks I designed to stretch your budget and to understand how we attained the full total cost.

The Edits

I swapped luxe pistachios for pepitasthe peoples seedwhich mimicked the fundamental crunch my springy ravioli wanted minus the hefty price. I also chosen olive oil rather than butter, because I understand Ill use more of it in other recipes and dairy prices are sky-high at this time. Red pepper flakes were an excellent replacement for more-expensive Aleppo pepper, which my local supermarket didnt have; just adjust the number to taste. This recipe demands 1620 oz. ravioli, but I came across the store brand 25-oz. packet for cheaper compared to the brand name smaller ones. A bit more (or less) pasta doesnt harm this recipe, so by increasing my ravioli count I turned four servings into five and saved some money.

The Math

Calculating the precise cost of a recipe is really a fickle endeavor, and just how much you pay could be slightly different. The cost of groceries fluctuate wildly predicated on your geographical area and shop, the many sales a store may be running, and any brand preferences you may have. The figure abovewhich excludes only salt, a fairly standard pantry essentialis predicated on a grocery set you back my local Stop & Shop. It could not match your receipt exactly, nevertheless, you can still anticipate the thrill of an inexpensive dinner.

In this dish, youll consume pretty much all of the peas and ravioli you get. There are several up-front investments (like oil and cheese) that youll have to make, but once youve got the staples down, youre likely to desire to make rav n peas, as its called in my own house, each and every week. Heres the breakdown:

  • $1.41 worth of frozen peas (10 oz. from the 12-oz. packet costing $1.69)
  • $1.50 worth of basil leaves ( a $2.99 bunch)
  • $2.25 worth of finely grated Parmesan ($8.99 per 8-oz. tub)
  • 71 cents worth of essential olive oil (4 Tbsp. from the 32-oz. bottle costing $11.29)
  • $5.19 worth of frozen ravioli (1 25-oz. bag)
  • 57 cents worth of coarsely chopped pepitas (1 oz. from the 10.5-oz. package costing $5.99)
  • 5 cents worth of red pepper flakes (1 tsp. from the 1-oz. jar costing $2.69)
  • 38 cents worth of lemon ( lemon costing 75 cents)

Total for five servings: $12.06

Cost per portion: $2.41

Obtain the Recipe

Gridded plate of cheese ravioli covered in green pea sauce pistachios and basil atop pale yellow tiles.

Turn store-bought ravioli in to the most sophisticated thing youll cook this week.

View Recipe

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