Tuesday, April 17, 2012

Ravioli with Homemade Sauce

I didn't pull a thing out of the freezer for dinner tonight, I thought about it but never got around to doing it.  So I whipped up a quick dinner.  We bought some ravioli from our local food co-op that we were keeping in the refrigerator.  They are a Porcini Mushroom and Truffle made by Bertagni (product of Italy).  Just cook those according to the package.

For the Sauce:
1 can of tomato sauce
1 can of diced tomatoes, drained
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon basil
1/2 teaspoon onion powder
fresh ground pepper
You can add more or less of the spices to suit your taste.  The measurements above are approximate.  Cook on stove until heated thoroughly.  Serve sauce over cooked pasta.  Top with shaved Parmesan cheese.

Serve meal with a Caesar salad with homemade Caesar dressing.
1/4 cup lemon juice
1/4 teaspoon coarse black pepper
1 teaspoon Dijon mustard
1 to 2 teaspoons sugar
2 pressed garlic cloves
1/4 cup Romano or Parmesan cheese
1 cup vegetable oil or extra virgin olive oil
Mix together. 
Add just enough dressing to coat romaine lettuce but not too much.  Sprinkle each salad with fresh grated Parmesan cheese and fresh ground pepper.

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