Confession: I like canned ravioli. But only for deeply depressed days when my palate wants no challenges.
Well, it certainly isn’t as exciting as thanksgiving dinner.^
^May be pre-chewed and anhydrous.
There’s an ocean of difference between canned and pre-made though. I absolutely buy pre-made ravioli all the time. I make it maybe once a year from scratch. The fresh or frozen stuff is quite good. The canned? Good lord. Awful, except maybe for nostalgic purposes.
Or when you’re having a panic attack and can’t deal with anything remotely “adult.”
How much canned ravioli is acceptable, before it’s too much?
(Many, if using the canned unit measuring system)
A dozen or so second long clip follows:
If you can stomach one can, you have a stronger gut than I do.
Heck, I had depressed days when I was immensely proud to have opened and heated a can of food instead of skipping a meal out of inertia once more.
I hear ya! 
At least it doesn’t have peas.
That will come with, “New and Improved!”
the problem i have with the Chef Boyardee stuff these days is the sauce is watery slop …I mean it was at least as thick as store brand sketty sauce when I was a kid or even their sketty and Meatballs in a can sauce …now they give Del Monte a run for the most water in a-sauce money
My stats are similar. When I make ravioli from scratch, I go all-out and make Raviolo al uovo. My first time making it my gf was totally surprised/shocked when she sliced into her ravioli and yolk streamed out.
I agree. A bit of pasta water does the trick. I’ve eaten carbonara the next day, and it’s okay, but not my first choice. I can’t imagine what might crawl out of a can and profess to be this elegant dish. What’s next: cacio e pepe?