By RetroRuth

So. Yeah. I am kind of at a loss for words here. I made sweet and sour CANNED RAVIOLI and served it over SPINACH.

It’s kind of blowing my mind.


This is Ravioli Luau!

Chef Boyardee001


Ravioli Luau
Author: Chef Boyardee, 1988
Serves: 4
  • 3 T red wine vinegar
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 tsp Gulden’s Spicy Brown Mustard
  • 1 T cornstarch
  • 1/2 cup pineapple chunks
  • 1/4 medium green pepper, cut in strips
  • 1/2 cup cooked carrots, sliced or diced
  • 1 can (15oz) Chef Boyardee Beef Ravioli in Sauce
  • 2 packages (10 oz each) frozen spinach, cooked and drained
  1. Combine vinegar, 1/4 cup of water, brown sugar and Spicy Brown Mustard in saucepan. Mix cornstarch with remaining water; add to vinegar mixture and cook until clear and thickened.
  2. Stir in pineapple chunks, vegetables and Beef Ravioli; simmer gently for 10 minutes.
  3. Serve Ravioli Luau over cooked spinach.

Just in case, you know, you aren’t feeling like you are doing enough completely nonsensical, insane things with your life lately, you could try cooking out of a vintage Chef Boyardee pamphlet.

I have to confess that this craziness cheered me right up!



Now, right here we have a traditional American sweet and sour sauce with some random veggies in it. I thought the carrots were a nice touch.


Now, here we have something that makes ABSOLUTELY NO SENSE. Makes. No. Sense. Sweet and Sour and Italian food do not belong together. They just don’t. They don’t.

And then Tom came wandering into the room looking for his lunch.

“What in the…is that spinach on the bottom?”


“Where’s the rice?”

“There is no rice.”

“What is that stuff? Holy crap, is that canned ravioli? Did you finally make that crazy ravioli thing you’ve been telling me about?”

“Yes. Yes, I did.”

“I don’t want to eat that.”

“No one wants to eat that.”

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“This is…so wrong.”

“How bad is it?”

“It’s horrible.”

The Verdict: Horrible

From the Tasting Notes –

This was pretty bad. The best you could say about this is that it had some interesting textures. The taste was kind of like canned ravioli with French dressing on it. It was just shy of being inedible. The only thing that saved it was that the spinach was actually really good with the sauce. Which makes sense, because I always love spinach with sweet and sour dressing. Otherwise, it was gross. The worst was the ravioli, followed by the pineapple. Yuck.



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