Looks: Once you’ve shaken them out of the can and swirled them around a bit, the ravioli do have the same basic shape as depicted on the wrapper, and the sauce is almost the right color. However, the meat inside is not a healthy brown, but rather a sickly gray. (The pasta too is miscolored – more a pasty white than a golden yellow.) Additionally, the sauce doesn’t coat the ravioli like it’s supposed to, and the pasta pieces are more like flared-out boxes of meat than fluffy little beef pillows. 2.5 out of 5
Taste: There isn’t much. The sauce is really the only thing with a flavor, so it’s a good thing it’s decent for having come out of a can that may have been on the shelf for years. The “pasta” is so soft that you can chew the whole meal with just your tongue and the roof of your mouth, so add another point to the score if you’re suffering from lockjaw. 1 out of 5
I love Chef Boyardee ravioli. Maybe it’s because I’m a college student?
I won’t quibble about the taste, but I’d say the picture on the can is pretty representative of what’s in the can. Certainly on the order of 4/5.
I’m not really one for frozen foods, but I definitely appreciate the spice writing. I think I’m going to refer to my girlfriend as my “fluffy little beef pillows”.
Damn if the chef doesn’t look awful proud of his creation there.
not only are they kinda gross and salty, you could make your own pasta with sauce combo, split ‘em up into containers, and freeze some for future use, and they would taste better and cost a LOT less.
I bought a can of these things when I first moved into my apartment and had no food and the only store open was the corner store. It was a can of FAIL. But after I got settled, I made my own simple sauce with turkey sausage, a pound of pasta, and split ‘em up. Total cost of ingredients was a little over $3 (sales!) and way better than this stuff.
This is one of the best creations of all time. Monsieur Boyardee is my hero.
is chef boyardee real???
I love Chef Boyardee Ravioli, that said some cans the sauce does seem a bit too watery and not thick enough.
A good test to see if it is going to be watery is to shake the can, if you can hear sloshing sounds then it is a good bet that it is going to be watery. With all things this test is not 100% accurate.
I wunder if the meat is real cause if it was they be more costly for the cans. I use to hate it cause I thought it was a imitation to food lol now kind of love it.
@njudah
So you are saying when you make said food as opposed to store bought it has the potential to be healthier and taste better? You need to tell more people about your revelation…
What’s in an astronaut’s favorite sandwich? Launch meat.
HOW MUCH DOES IT COST IN AMERICA?
What happened to the quality and flavor of your canned ravioli and other products? The sauce is much thinner now, and thier is quite a noticable difference in the flavor.the reduction of the Italian spices is quite noticable too.I still purchase them for the kids,but I believe that they notice the changes also.Not happy at all with the changes. William Stewart. Pa.
Ditto what William Stewart said. The sauce is thin and the taste is not as good as before. It now has an uncooked tomato sauce taste. Yuck.
Will it ever be like before or are we stuck with this version?
i’m usually ok with the taste of chef boyardee, it’s the aftermath i’m not ok with- bad stomachache
Here’s one thing I noticed the new big fat ravioli don’t taste as good as the regular ones I new as a kid. I agree with patti edens uncooked tomato sauce.