Recipe Review | Tomato Ravioli

Wow. This dinner is so easy and so flavorful. The recipe came from a friend who found it in Cooking Light magazine. We had been lunching together when I mentioned that I hadn't planned anything for dinner that evening and really didn't have a lot of time to squeeze prep and cooking in between after school activities that day. She gave me the shopping list over lunch and emailed the recipe link right afterward.  Tomato Ravioli (via Cooking Light) ~ What you need: 1 pound cherry tomatoes 2 large shallots, wedged cooking spray 2 tablespoons olive oil, divided 2 tablespoons balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 12 ounces cheese ravioli (I used 20 ounces because that's how mine was packaged) 2 tablespoons chopped fresh basil ~ What to do:

1. Pre-heat oven to 425º.
2. Halve half of tomatoes. Arrange halved and whole tomatoes and shallots on a rimmed baking sheet, coated with nonstick spray. Drizzle with 1 tablespoon olive oil, toss. Bake at 425º for 35 minutes.
3. Whisk 2 tablespoons oil, vinegar, salt and pepper, add to pan. Bake additional 10 minutes.
4. Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4-1/2 cup cooking liquid. Toss ravioli with roasted tomatoes and shallots (plus any juices). Add reserved cooking liquid if needed, a little at a time. Sprinkle fresh basil to garnish.

My husband and my eldest are not huge fans of pasta meals--especially heavy ones; however, this light ravioli dish really packs a punch and both became instant fans. This meal is going into the rotation. I hope you give it a try at your house soon!

Read More

Recipe Review | Weeknight Bolognese

One of my all-time favorite cookbooks is the Barefoot Contessa's, How Easy is That? Every recipe I've tried from this beautifully illustrated book has been not only tasty, but relatively simple to execute. One of our absolute favorites from this collection is "Weeknight Bolognese." Paired with a loaf of crusty French bread, a green salad, and a bottle of Cabernet--it's a perfectly satisfying family meal.

Weeknight Bolognese
~
What you need:
2 tablespoons olive oil, + extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferable San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup shopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, + extra for serving
~
What to do:
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5-7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and re pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according the directions on the box.

While the past cooks, finish the sauce. Add the nutmeg, basil (reserving about a teaspoon for garnish), cream, and the remaining 1/4 cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Sprinkle with reserved fresh basil. Serve hot with Parmesan on the side. Mangia!

Read More