Thursday, December 1, 2011

12-1…Ravioli w light creamy tomato sauce

I locked the gallery door, turned the lights out in the studio, and walked across the breezeway to the kitchen. I knew immediately that tonight’s dinner had to be something requiring very little thought. I remembered we had a package of Buitoni ravioli in the freezer and decided on a quick tomato sauce and four cheese-chicken ravioli.


Crushed tomatoes
Olive oil
Fresh Parsley
Dry basil and oregano
Sweet Vermouth
Heavy whipping cream
Red pepper flakes


Saute the garlic and onion with red pepper flakes in the olive oil. Then add the tomatoes, seasoning, and parsley and cook for about 5 minutes before adding a splash of sweet vermouth. Cover and cook over low heat for another 20-30 minutes (time is not critical).

While the pasta is cooking add enough cream to lighten the sauce just a bit and stir frequently. Serve the sauce over the ravioli and add parmigiano reggiano cheese.


A quick, easy, and delicious dinner.

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