Subject: Fried Ravioli with Quick Tomato Sauce
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 06 2000 - 07:45:40 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader "BEMK" for today's philosophical food funny:
"Life is a gamble," a Mother Cabbage told her offspring, Brussels
Sprout. "You have to weather storms and drought. You have to fend
off animals, bugs, mold, and rot. But if you hang in there, you'll
grow."
"I'll try," said the little Sprout. "But how long does this take.
When should I stop growing?"
"As with any other gamble," said Mother Cabbage, "quit when you're a
head."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This week I depart from my usual format in that you probably won't
want to serve all of these dishes at the same meal, because this week
every dish contains pasta. Yes, even the dessert. Pasta is one of
the few food items I would make such an exception for; it is
inexpensive, easy to cook, nutritious, and always tastes good.
Throughout this "Purely Pasta" week I'll be talking a little about the
history, myth, and lore of pasta as I present the recipes.
Fried ravioli have been seen on the menus of many trendy restaurants
lately. With the advent of good quality refrigerated or frozen
ravioli on the market, it's as easy to cook at home as it is in the
commercial kitchen.
Fried Ravioli with Quick Tomato Sauce
For the sauce:
2 Tbs (30 ml) olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
2 14+1/2 oz (411 g) cans of Italian-style
tomatoes, with liquid
3 Tbs (45 ml) coarsely chopped fresh basil
or 1 Tbs (15 ml) dried basil
Salt and coarsely ground pepper to taste
For the ravioli:
9 oz (255 g) frozen or refrigerated ravioli
of your choice
2 Tbs (30 ml) olive oil
Begin with the sauce. Heat the olive oil in a skillet over moderate
heat and saute the onion and garlic for about 5 minutes, until tender
but not brown. Add the tomatoes, breaking up the larger pieces with
the edge of a spoon if necessary, and bring to a boil. Simmer over
low heat for 15 minutes, until the sauce has thickened some. Add the
basil and season with salt and pepper. Makes about 2+1/2 cups (625
ml).
Cook the ravioli according to the package directions. Drain and
manually separate the ravioli to prevent them from sticking together.
Blot dry with paper towels. Heat the olive oil in a skillet
(preferably non-stick) over moderate heat and saute the ravioli for 2
to 3 minutes per side, until lightly browned and slightly crisp.
Drain on paper towels and serve immediately. Serves 6 to 10 as an
hors d'oeuvre or 4 to 6 as a first course.
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