I am thinking that as wonderful as canned ravioli are straight out of the can, heated in the microwave or a nonstick skillet, today calls for something special. I will top them with some ketchup, Hunts of course, and about a quarter of a can of Parmesan. To accompany this, I cannot decide between an iceberg salad with lots of Green Goddess or some cherry Jello with fruit cocktail. Dessert will be a sleeve of Oreos, for sure, but if I had not used the bowl to make the Jello, some butterscotch pudding would be nice. If I remember, I may have garlic bread, home made, of course: hot dog buns spread liberally with Imperial margarine, sprinkled with garlic powder, onion salt, and the rest of the Parmesan cheese, broiled in the toaster oven. Naturally this will be preceded by Sangria and Ritz crackers with squirty cheese.
Honestly, I think today is the day to break out the Kraft Singles. Especially if you are going to go to the trouble of heating it in the microwave. Maybe with some turkey salami roll-ups. Gotta get your protein in. Perhaps some Rinunite. On ice. That’s nice.
Those roll-ups have inspired me. I am going to chop some turkey hot dogs into the ravioli.
I was hoping to contribute a Sicilian-style ravioli gelato to the COTQ thread, and have been leafing through all my recipe books.
Obviously, you’d have to run a can or two through the blender, maybe add some soft tofu or mayonnaise as binders, and green can parm to run through it all.
Mmm-mmm good 
Maybe you could use this as a jumping off point:
Kraft Cheese Gelato
I’m fresh out of canned ravioli. So I’ll be having Spaghetti-Os and a Pizza Lunchable instead. Lunch will be served promptly at noon. Beverage choices include cherry Kool Aid and milk.
And pickle relish. Don’t forget the pickle relish - adds a bit of ZING!
I love it in a timpano. Don’t bother with fresh pasta sheets as a casing. Too effete. If you mix a slurry of bread soaked in water until it’s the right consistency, you can trowel it into whatever container you have handy (An old cookie tin is perfect, but cat food tins work well in a pinch. You just need more of them.) Now, the fun starts. Start layering with ravioli, canned pasta with meatballs for a lovely change of texture, kraft slices and some jarred pickled eggs for that zesty zing. Top with tomato soup concentrate and trowel over some more soaked bread paste. Bake until crusty. So good.
Be still my heart. That should go perfectly with my juiced ham.
Prosciutto di Parma, 24 months, I hope.
Best ham smoothie evah.
My Sunday night dorm dinner, straight out of the (heated!) vending machine in the basement. Makes me teary eyed with foolish nostalgia.
Combined, I hope.
Wow, that looks tasty. Now I have to run to the store for some Kraft–oddly I don’t have any in the fridge at this moment.
Absolutely! And possibly even snorted out of one’s nose if the cartoons we are watching are funny enough. 
Do you eat your canned ravioli with a fork or a spoon? Rumour has it that it affects the taste dramatically! 
Neither. Shotgunned straight from the can. Gotta be careful with the last couple, though. They’ll PLOP! right on your face if you shake the can too hard.
Cold from the can, like a tomato-meat boba tea. Gotta get in there with scissors a little first.
With a cup of that chicken noodle soup. The paper cup dropped down with the dried noodles and powdered broth already in it and a jet of hot water was the coup de grace.
I always top my canned ravioli with a hearty scoop of Marshmallow Fluff.
