PASTA QUEST…JUNE 14…DAY 2

Wild mushroom ravioli in light tomato/mint sauce

INGREDIENTS:

Buitoni wild mushroom ravioli
Diced tomatoes
Garlic
Heavy cream
3-4 fresh mint leaves’
Sweet vermouth
Red pepper flakes, salt, pepper

PROCESS;

Saute garlic in olive oil, add the diced tomatoes, salt to taste, and red pepper, and cook for about 10 minutes. Add ¼ cup of sweet vermouth and cook for 2-3 minutes. Add the chopped mint leaves and cream and transfer to blender or food processer and blend to creamy consistency.

Cook the pasta as directed, place on serving plates and add the sauce plus grated cheese.

COMMENTS:

This was a good as I hoped it would be. I have some sauce left over and now have to come up with another way to use it….Maybe with one or two fried eggs for breakfast.


Chief critic and fan of La Cucina Renzulli at work.