This pasta dish is an ABSOLUTE favorite. It's so simple and comes together pretty quickly. You can find so many delicious types of frozen ravioli in the grocery stores, from butternut squash to spinach and pine nut to a plain kid-friendly cheese. My kids love cheese ravioli, but for more sophisticated palates use any other favorite ravioli. They ALL are wonderful with this simple sauce, it's so packed with flavor. For variation, add a pound of
sliced mushrooms and sauté with the green onions.
NOTE: Sage is a hardy perennial
herb which looks great planted among other plants in your perennial
garden. It is so easy to grow, takes
little care and is definitely worth growing for use in meals that call for fresh herbs of choice. However you can use some dried sage if you don't have a sage bush just yet.
1 lb. 9 ounces package frozen ravioli (cheese,
butternut squash or vegetable)
3 tablespoons butter
handful pecans, chopped
6 green onions, greens and whites thinly sliced
handful fresh sage leaves, chopped or 1 teaspoon dried
1 ½ cups water
1 tablespoon chicken or vegetable bouillon
granules or 3 cubes
1 2/3 cup heavy cream
several grinds fresh ground pepper
grated Parmesan or Romano cheese
First, chop pecans, chop green onions, and chop
fresh sage. Set aside. In large sauté pan, melt butter and sauté
pecans until fragrant, just a couple minutes. Remove pecans from pan with
slotted spoon and set aside. Add onions and sage to pan. Sauté a few
minutes. Add cream, water and chicken bouillon. Stir and simmer on medium-high
until thickened enough to coat the back of a wooden spoon. Stir frequently. When sauce is thick enough to coat the back of a spoon, turn the heat off under the sauce. While sauce thickens, fill a large pot with water, add some olive oil
and coarse salt. Bring to a boil. Add ravioli and stir gently. Don’t let water
come to a boil again. Let the hot water
cook the ravioli until done, according to package directions. Be careful not to overcook ravioli, as they
will break and lose their filling. Gently drain. Ravioli will float to the surface when done. If sauce begins to separate, it has cooked a
little too long, just whisk in a little cream or chicken broth to reach desired
consistency again. Place ravioli in large
pasta bowl and pour sauce over the top. Garnish with Parmesan and additional
sage and sauteed pecans, if desired. Serve with
additional cheese and crusty bread.
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