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.




INGREDIENTS:

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

PROCESS:

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.

COMMENTS:

A quick, easy, and delicious dinner.