I absolutely love ravioli. Homemade is good, but Chef Boyardee is the best.
I would disagree with that, have you ever tried ravioli with broth instead of pasta sauce?
I don't think I have. Are you referring to like chicken broth?
Broth
Broth is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Commercially prepared liquid broths are available, typically for "chicken broth", "beef broth", "fish broth", and "vegetable broth". In North America, dehydrated meat stock in the form of tablets is called a bouillon cube. Industrially produced bouillon
ravioli is also mass-produced by machine.
Around the world.
In Europe and the United States, fresh-packed ravioli have several weeks of shelf life. Canned ravioli was pioneered by the Italian Army in the First World War and was popularized by Heinz and Buitoni in the UK and Europe, and Chef Boyardee in the United States. Canned ravioli may be filled with beef, processed cheese, chicken, or Italian sausage and served in a tomato, tomato-meat, or tomato-cheese sauce. Toasted