Husband arrived home last night with two very large meatballs from a deli and some crusty French rolls. Ah ha, we had some fresh mushrooms in the fridge. I work to stay stocked with sweet onions, diced tomatoes, tomato sauce and tomato paste. I often have fresh garlic but always have a jar of chopped on hand in the fridge. Due to a meeting I attended that ended with 1/2 bottle of red wine unfinished, I was ready to go.
I know this post may only be exciting for me and pretty mundane for any accomplished cooks but the dish I concocted turned out delicious. My discriminating husband is even eating more for breakfast.
Except for boiling the pasta, I threw it together in my handy dandy Faberware stainless steel electric frying pan. Any pasta would have been fine but the ravioli created a gourmet treat. And, if you use fresh ready-made pasta now commonly available, the dish is really fast and easy.
Ravioli and Meatballs
Ingredients:
1/2 sweet onion, chopped
1 large teaspoon chopped garlic
5 mushrooms sliced
1+ tablespoon for frying onion,
garlic and mushrooms
Big pinch basil
Big pinch oregano
Several shakes Johnny's Seasoning
Salt
Several shakes of black pepper
1 - 14.5 oz. can diced tomatoes
1 - 8oz can tomato sauce
About 1/2+ cup red wine
3/4 cup dried ravioli (I used La
Piana brand squash-filled dried ravioli). You could use fresh ravioli. And,
Northwest dwellers, if you haven't tried Puget Sound Consumer Coop's fresh
mushroom ravioli, it's delicious.
2 large deli meatballs cut into
quarters (or meatballs of choice)
Instructions:
Boil the ravioli in salted water if
using dry pasta.
Sautee onion, garlic and mushrooms.
Stir in basil, oregano, seasoning salt and pepper. Add wine and cook down a
bit.
Add diced tomatoes, tomato sauce,
ravioli and meatballs. Let it simmer on lower heat. Server with green salad and
French bread slathered with butter.
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