Need Help with Zesty Ravioli Skillet: Too Many Tomatoes?

[Jenn822]

I made the Zesty Ravioli Skillet tonight for dinner - I planned on making it for 2 parties this weekend - because it sounds really good, and a couple mentions of it have been made on here when demonstrating the skillet...

Well, it came out REALLY watery, and my husband told me that it had WAY too many tomatoes in it...

As far as the watery part, I just need to cook it out a little longer, but - the tomato thing, I need help from anyone that's made it?

What do you think about making it with 1 can of tomatoes/onions instead of 2? That might help the watery issue too...

And... i'm completely open to suggestions or variations that you've done with it. Tips or tricks? Anything?! It was tasty! Just not sure that it's 100% demonstratable with my experience tonight. Lol

Thanks in advance!!!

 

[AJPratt]

I have found that if I closely follow the cooking times and use them as a minimum, it comes out better. I liked the amount of tomatoes. If cooking it longer doesn't work, I would drain the one can if its coming watery. It could also be the brand of tomatoes. You could always experiment to your taste. I just love it. I always have the ingredients on hand to make this!

 

[Jenn822]

That's a good idea, I'll try draining one of the cans. I expected there to be a bit more "zest" or spice maybe - when I make it again, I'm definitely leaving the seeds in the jalepeno because I could barely taste it... it could have just been the jalepeno though. I think my husband and my 5 year old appreciated it not being spicy, but I love the spice!! Lol. Thanks, Anne!