basil leaves

Dinner Menu: Ravioli w/ Rosemary Basil Cream Sauce

/ TaMara

A little bit of comfort food (at least Ravioli is in my house) for what has been a very cold and busy week. I make fresh pasta for special occasions – my spinach lasagna being one of them. I have only made fresh ravioli once, and once was enough. Much like making my own steamed dumplings, effort vs. reward is definitely unbalanced. Especially when with a little bit of experimentation, you can find really good fresh or frozen ravioli at a reasonable price. I usually stick with the cheese or cheese & spinach ravioli – most of the meat ones I find taste like mystery meat.

On the board tonight:

  1. Ravioli w/ Rosemary Basil Cream Sauce
  2. Tomato-Zucchini Confetti
  3. Tossed Salad
  4. Sorbet or Gelato

Ravioli w/ Rosemary Basil Cream Sauce

  • 1 cup heavy cream*
  • 1 tsp crushed dried rosemary (or one sprig fresh)
  • 4 – 6 fresh basil leaves, minced
  • 20 oz frozen cheese ravioli
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • 3 tbsp green onion tops, chopped
  • ½ cup grated parmesan cheese

2 saucepans

Combine cream & spices in saucepan, bring to a boil, stirring constantly, reduce heat and simmer until reduces to ½ cup, about 15 minutes. Cook ravioli according to package directions. Drain and return to pan. Add lemon juice, salt, pepper & cream sauce. Toss. Add scallion tops and parmesan.

*You can absolutely substitute whole or non-fat milk for heavy cream and mix well with 1 tbsp flour

Tomato-Zucchini Confetti

  • 1 tbsp + olive oil
  • 2 medium zucchini, cubed
  • 2 medium tomatoes, cubed
  • 4 mushrooms, cubed
  • 4 green onions, chopped (set greens aside for Ravioli)
  • 2 tbsp chicken broth
  • 1/2 tsp crushed garlic
  • 1 tsp dried basil, crushed (or 2 tbsp fresh)
  • ½ tsp dried oregano, crushed (or 2 tsp fresh)

skillet

Heat 1 tbsp of oil in skillet, add vegetables and garlic, sauté for 2 minutes, add chicken broth and spices, and simmer vegetables until tender. Remove, toss with olive oil and serve.

Shopping List:

  • Tossed Salad fixins
  • Salad Dressing
  • Sorbet or Gelato
  • 8 oz heavy cream or milk
  • 4 – 6 fresh basil leaves
  • 20 oz frozen cheese ravioli
  • 6 oz parmesan cheese
  • 2 medium zucchini
  • 2 medium tomatoes
  • 4 mushrooms
  • 4 green onions

Also: rosemary, lemon juice, salt, pepper, olive oil, chicken broth, garlic, basil, oregano

Originally posted December 2009

cropped-snowman-on-blue-background.jpg

Mmm…sliced tomatoes

/ jeffreyw

I ran a letter up to the mailbox yesterday evening and was hailed by a neighbor.  I turned the quad up his drive to see what was up and he asked if I wanted a few tomatoes.  Sure, I’ll take’em off your hands, I told him.

Not too sure where these were grown, I suspect Mexico but all the neighbor would say was that they came out of Texas.  He ekes out his retirement and disability money by selling veggies out of his pickup truck.  Has the portable tables and awnings and stuff to make himself at home for the day off the roadside or in a friendly parking lot.

I’ve never inquired too closely into the chain of commerce that brought this tomato to my table-he seems shy about it for whatever reason.  I asked once and he shrugged and said that he has them brought up.  I suppose he meets a truck somewhere and buys off of it.  Perhaps he fears competition if the details get out.  Maybe the operation skirts some regulation and he fears The Man shutting him down.

Thursday Night Menu: Ravioli w/ Rosemary Basil Cream Sauce

/ TaMara / 2 Comments

A little bit of comfort food (at least Ravioli is in my house) for what has been a very cold and busy week. I make fresh pasta for special occasions – my spinach lasagna being one of them. I have only made fresh ravioli once, and once was enough. Much like making my own steamed dumplings, effort vs. reward is definitely unbalanced. Especially when with a little bit of experimentation, you can find really good fresh or frozen ravioli at a reasonable price. I usually stick with the cheese or cheese & spinach ravioli – most of the meat ones I find taste like mystery meat.

On the board tonight:

  1. Ravioli w/ Rosemary Basil Cream Sauce
  2. Tomato-Zucchini Confetti
  3. Tossed Salad
  4. Sorbet or Gelato

Ravioli w/ Rosemary Basil Cream Sauce

  • 1 cup heavy cream*
  • 1 tsp crushed dried rosemary (or one sprig fresh)
  • 4 – 6 fresh basil leaves, minced
  • 20 oz frozen cheese ravioli
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • 3 tbsp green onion tops, chopped
  • ½ cup grated parmesan cheese

2 saucepans

Combine cream & spices in saucepan, bring to a boil, stirring constantly, reduce heat and simmer until reduces to ½ cup, about 15 minutes. Cook ravioli according to package directions. Drain and return to pan. Add lemon juice, salt, pepper & cream sauce. Toss. Add scallion tops and parmesan.

*You can absolutely substitute whole or non-fat milk for heavy cream and mix well with 1 tbsp flour

Tomato-Zucchini Confetti

  • 1 tbsp + olive oil
  • 2 medium zucchini, cubed
  • 2 medium tomatoes, cubed
  • 4 mushrooms, cubed
  • 4 green onions, chopped (set greens aside for Ravioli)
  • 2 tbsp chicken broth
  • 1/2 tsp crushed garlic
  • 1 tsp dried basil, crushed (or 2 tbsp fresh)
  • ½ tsp dried oregano, crushed (or 2 tsp fresh)

skillet

Heat 1 tbsp of oil in skillet, add vegetables and garlic, sauté for 2 minutes, add chicken broth and spices, and simmer vegetables until tender. Remove, toss with olive oil and serve.

Shopping List:

  • Tossed Salad fixins
  • Salad Dressing
  • Sorbet or Gelato
  • 8 oz heavy cream or milk
  • 4 – 6 fresh basil leaves
  • 20 oz frozen cheese ravioli
  • 6 oz parmesan cheese
  • 2 medium zucchini
  • 2 medium tomatoes
  • 4 mushrooms
  • 4 green onions

Also: rosemary, lemon juice, salt, pepper, olive oil, chicken broth, garlic, basil, oregano

Garden Fresh Pasta Sauce

/ TaMara

After a trip to the farmer’s market it’s time to make a nice, fresh pasta sauce for Sunday dinner.  I’m using fresh pasta, plain, not  flavored pasta, since there are so many flavors in the sauce.  I prefer linguine to spaghetti or fettuccine, but whatever works best for you is perfect.

Garden Fresh Pasta Sauce

  • 1 tbsp extra virgin olive oil
  • 6 green onions, chopped
  • 1-2 teaspoons crushed garlic (start with one, add more as desired)
  • 4-6 medium to large tomatoes, chopped
  • 1/4 cup fresh basil leaves, torn or chopped – more as desired
  • 2 tbsp fresh oregano leaves (I like a cute little leaf called ‘pizza oregano’), torn or chopped – more as desired
  • 1 carrot, finely shredded
  • salt & pepper to taste
  • 1/4 tsp red pepper flakes if you desire some heat

saucepan & pasta serving bowl

Heat oil in saucepan, add onions and garlic; saute on medium heat until onions are transluscent (don’t carmelize onions or scortch garlic).  Add remaining ingredients and simmer for 20 minutes, starting at medium heat and lowering to simmer when it gently bubbles.  Cook pasta according to package directions, drain.  Add pasta and sauce to pasta bowl and serve with grated parmesan, steamed zucchini and a nice crusty loaf of bread.  I know it’s popular to serve bread with dipping oil, but I still prefer garlic butter.

Serves 4  generously.