I just got finished boiling some premade ravioli squares. As I drained off the water, I came to the realization that there is no pasta sauce in the house! Looking around the cupboards… cheeze whiz? vegetarian alphabet soup? vegetarian vegetable soup? refried beans? cream of mushroom with chicken? That’s it!
The “soup” was concentrated, so I started out with the thick, can-shaped cylinder of super-concentrated soup. After adding about 1/2 can of water, it looked to be the right consistency to be sauce.
It’s really not as bad tasting as it sounds. Sure, there is some funky flavor interaction between the cheese in the ravioli and the milk base of the soup, but that’s okay. It doesn’t taste bad…but I’ll probably never do this again.