- 9 oz. ravioli (4 cheese variety)
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 2 lbs. different coloured tomatoes, seeded and chopped
- 1 cup white wine (chardonnay)
- 1/2 cup whipping cream
- 2 tbsp fresh tarragon, chopped
- 1/2 cup grated parmesan cheese
Cook pasta according to packaging directions.
While pasta is cooking, heat the oil in a large fry pan over medium heat. Add garlic and saute for thirty seconds. Add tomatoes and simmer for about five minutes. Now stir in the wine and simmer for about three minutes.
Carefully stir in the cream and tarragon and simmer until it starts to thicken. Add cheese, salt and pepper to taste.
In a flat bowl or pretty edged plate, place three (if large) or five small ravioli on the plate and spoon sauce over the pasta. Serve immediately.
Add a crisp salad, a light entree and a glass of wine. What more can you ask for?
This is so much better than the quick store bought. Try it, you will love it.
Lemon Fettucine
I like pasta that is not all messed up with tons of vegetables. If it is only butter and garlic then I’m really happy. This one is so tasty. Try it out.
You will need:
- 12 ounces of fettucine (fresh is better, but dried will do just as well)
- 1 tsp. good, light olive oil
- 1 shallot, minced
- 1 1/2 cups whipping ceam
- 1 generous tsp. freshly grated lemon zest
- 2 tbsp. lemon juice
Cook the pasta until el dente and drain. Return to pot and cover. In a small saucpan heat the cream, lemon zest and juice until it begins to thicken up (6-7 minutes). Pour the sauce and toss to cover all the pasta. Serve in a bowl with a slice of toasted garlic/cheese baguette and a fresh, crisp salad.
If done right, would also make for a casual/elegant dinner for company. Makes my mouth water just thinking about it.
Mushroom Risotto #1
Risotto is my most favorite “rice” dish ever and this one is absolutely the best.
You will need:
- 6-8 cups chicken stock
- 1/4 oz. dried mushrooms
- 8 oz. fresh mixed mushrooms
- 7 tbsp. extra virgin olive oil
- 1/2 cup finely chopped shallots
- 1/2 cup white wine (chardonnay)
- 1 cup Arborio rice
- 4-6 tbsp. unsalted butter,
- 1/4 cup Parmesan cheese, plus more for grating
- Salt and pepper to taste
Preparation:
Heat stock in a large pot over medium heat. Add dried mushrooms and cook until tender (about 5 minutes) and remove with a slotted spoon. Keep stock at a simmer.
Remove stems from fresh mushrooms and chop fine. Slice caps 1/4 inch thick. Heat 1 tbsp. oil in heavy bottom pot over medium heat. Add caps stirring occasionally until golden in colour and soft, about three minutes. Transfer to a bowl.
Add remaining oil, shallots and stems. Cook until translucent. Add rice, stirring until rice sounds like glass balls (about three minutes.) Now add the wine cooking until wine is absorbed. Add the stock, one quarter cup at a time, stirring until all the liquid is absorbed.
Remove from heat, add the cheese, mixing well to melt. When serving, add a small amount of grated cheese on top.
This recipe takes exactly 20 minutes to make ( Don says not 19 and not 21….20.) Do not take any shortcuts or it won’t turn out.
This is amazing.
Mushroom Risotto
Risotto is a super great dish to make. I love it more than just about anything else.
You will need:
- 6-8 cups chicken stock
- 1/4 oz. dried mushrooms
- 8 oz. fresh mixed mushrooms
- 7 tbsp. extra virgin olive oil
- 1/2 cup finely chopped shallots
- 1/2 cup white wine (chardonnay)
- 1 cup Arborio rice
- 4-6 tbsp. unsalted butter,
- 1/4 cup Parmesan cheese, plus more for grating
- Salt and pepper to taste
Preparation:
Heat stock in a large pot over medium heat. Add dried mushrooms and cook until tender (about 5 minutes) and remove with a slotted spoon. Keep stock at a simmer.
Remove stems from fresh mushrooms and chop fine. Slice caps 1/4 inch thick. Heat 1 tbsp. oil in heavy bottom pot over medium heat. Add caps stirring occasionally until golden in colour and soft, about three minutes. Transfer to a bowl. Add remaining oil, shallots and stems. Cook until translucent. Add rice, stirring until rice sounds like glass balls (about three minutes.) Now add the wine cooking until wine is absorbed. Add the stock, one quarter cup at a time, stirring until all the liquid is absorbed. Remove from heat, add the cheese, mixing well to melt. When serving, add a small amount of grated cheese on top.
This recipe takes exactly 20 minutes to make. Do not take any shortcuts or it won’t turn out.
This is amazing. Risotto is my absolute favourite food. I have so many different ways to flavour risotto to suit the dinner you are planning. Keep reading and you will see.