Wednesday, January 5, 2011

Cooking with Laura - Ravioli

Ravioli are delicious as an appetizer for a holiday meal or as a main course.  The key is to combine an excellent fresh ravioli with a fabulous tomato sauce.  I love New York Ravioli Company's large round cheese ravioli.  Make a simple fresh marinara sauce, and serve with a good quality, freshly-grated parmigiana or pecorino cheese.

To make a delicious marinara sauce, saute 4 sliced cloves of garlic and one small onion, finely chopped, in two teaspoons of extra virgin olive oil until onions are translucent (about 10 minutes).  Add one can (32 oz.) crushed tomatoes - I like Tuttorosso.  Simmer about 60 minutes.  Season with salt and pepper.

Be sure to cook the ravioli until it is al dente - if it is too solft, the ravioli can open up and the filling can ooze out.  I like to use a hand held scoop colander to take the cooked ravioli out of the pot.  It is much easier than carrying the large pot of boiling water to the sink and pouring it into a colander in the sink.

Accented in 14k gold, these floral bowls were my grandmother's who we called Nanny.  Nanny came to the United States with her mother when she was only eleven months old.  Each time I use them I think of her.  They are elegant and perfect for serving a pasta appetizer.   

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