Fried Ravioli with Quick Tomato Sauce

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this old-fashioned food funny:

Little Johnny was asked by his teacher to use the word "bacon" in a
sentence. He answered, "I'm bacon a cake for the pot-luck dinner."

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                            TODAY'S RECIPE
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Fried ravioli have been seen on the menus of many trendy restaurants in
recent years. 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 15-oz (425 g) cans 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.
Received on Sun Jan 24 20:51:46 2010