1 lb frozen cheese ravioli
1 16 oz can peeled chopped tomatoes**
1 bunch broccolini
1/2 medium yellow onion
3 large cloves garlic
1 sprig fresh parsley
1/2 tsp basil
Fill a large pot with water and set on high to boil. Finely dice the onion, garlic, and parsley. Chop the broccolini into bite-sized pieces. Spritz some oil in a sautè pan and set the heat to medium low. Sweat the onions for a few minutes and add the garlic, broccolini, and parsley before they (the onions) brown. Continue to cook for another couple of minutes then add the basil, salt, red and black pepper, and the tomatoes. Raise the heat to high and bring the liquid to a vigorous boil. Continue to keep the heat on high, stirring often, until the sauce has thickened to your desired consistency, then lower the heat to low until the pasta is done. Toss with the drained pasta, serve immediately.
*This might seem like a lot for ravioli with tomato sauce. It really is not. Boiling water for pasta takes time (boiling being the preferred cooking method); this preparation will fill that time and not a whole lot more.
**I would love to substitute fresh tomatoes when they're in season.
I really like your blog! The only thing I would ask for is more pictures. Pictures make recipes so much more appetizing and they're also a great help if you use visual cues to know how long to cook something or what it should look like when done.
ReplyDeleteJill
Jill,
ReplyDeleteI try! Ah, how I try. Usually they are lacking because by the time I remember, the meal has been consumed. Also, my camera has this funny way of turning on in the case and draining down the battery all by itself. Stupid camera.
But yeah, I'm working on improving.