Ravioli with Fresh Grape Tomatoes and herbs, in White Wine Sauce -Wednesday Weekly Recipe post

Ravioli with fresh grape (or cherry) tomatoes, and herbs, in a white wine sauce


The Stuff you need:

  • 18 ounces fresh or frozen cheese ravioli
  • 2 tablespoons olive oil
  • 2 shallots, chopped
  • 1 pint grape (or cherry) tomatoes, halved
  • 1 cup dry white wine
  • Salt and black pepper (to taste)
  • 2 tablespoons unsalted butter
  • Fresh chopped flat-leaf parsley (to taste)
  • Fresh chopped thyme (to taste)
  • Fresh chopped basil ( to taste)
  • Fresh shredded Parmesan cheese (to taste)

What to do with the Stuff:

  • Cook the ravioli according to the package directions, drain, and return them to pot
  • Heat olive oil in a large skillet over medium heat
  • Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes
  • Add the tomatoes, parsley, thyme, and basil, cook until softened
  • Add wine, salt, pepper
  • Simmer about 6-8 minutes
  • Add butter, stir until it is melted into the sauce
  • Gently toss the ravioli with the tomato mixture
  • Top with fresh grated Parmesan cheese

Pasta with roasted veggies – Saturday weekly recipe post

Pasta with roasted veggies
The Stuff you need:

  • 1/2 pound fresh asparagus
  • 1 bell peppers, diced
  • 1/4 pound crimini or portabello mushrooms, sliced/diced
  • 10 cloves roasted garlic, chopped
  • 1 tomato, quartered
  • 1 onion quartered
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh oregano
  • 2 tablespoons olive oil
  • 8 ounces dry farfalle pasta
  • 1/4 cup grated Parmesan cheese
  • 3 TBS olive/mixed tapenade

 What to do with the Stuff:

  • Preheat oven to 375 degrees F (180 degrees C)
  • Prepare asparagus by snapping at the tough base
  • Cut diagonally into bite sized pieces
  • In a roasting pan, combine asparagus, bell pepper, onion, mushrooms, roasted garlic and tomato
  • Sprinkle with salt, pepper, rosemary, and oregano, drizzle with olive oil
  • Bake for 25 minutes
  • Bring a large pot of lightly salted water to a boil
  • Add farfalle pasta and cook as directed until al dente; drain
  • Toss with Parmesan cheese, tapenade and roasted vegetables

Delicious “Italian Hot Pot” (WAY too quick and easy!) Wednesday weekly recipe post

The WAY too quick and easy, delicious “Italian Hot Pot”


The Stuff you need:

  • 5 cups vegetable or chicken or beef stock
  • 2 Tbsp olive oil
  • 16 oz. fettuccine
  • 10 oz. frozen chopped spinach
  • 1 (28 oz.) can diced tomatoes
  • 1 small can tomato paste
  • 8 oz chickpeas
  • 1 medium onion sliced
  • 1 small green pepper chopped
  • small can sliced black olives
  • 1 cup artichoke hearts quartered
  • 6 cloves garlic thinly sliced
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 1 tsp red pepper flakes
  • salt, pepper pepper to taste
  • ground parmesan cheese to taste

What to do with the Stuff:

  1. Add 5 cups of stock to a large pot
  2. Break the fettuccine in half to make stirring easier later, and then add it to the pot
  3. Add the canned tomatoes (undrained), tomato paste, chick peas, olive oil, frozen spinach, onion, garlic, pepper, olives, artichoke hearts, basil, oregano, red pepper, salt & pepper.
  4. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot
  5. Turn heat to high, bring to full, rolling boil
  6. Remove the lid, turn the heat down to medium
  7. Allow the pot to continue to boil over medium heat, uncovered for 12-15 minutes, or until the pasta is cooked and most liquid has been absorbed
  8. Stir the ingredients to prevent pasta from sticking to the bottom, avoid over stirring whichwill cause pasta to become sticky
  9. The pot must be boiling the entire time
  10. After the pasta is cooked, garnish with parmesan cheese over top.