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 No Name Ravioli | Status Approved | | Name |  No Name Ravioli | | Category | Pasta, American, European | | Serves/Yields | 2-4 servings | | Source | Kate's own | | Difficulty | Easy | | Prep. Time | 10 minutes | | Cook Time | 15-20 minutes | | Introduction | | A neighbor asked me the other day how I create a recipe. I really didn't know how to respond, it just sort of comes to me. Unfortunately I don't always write down what I did when I created a recipe, and then I forget. I created a really tasty pasta dish tonight, born out of hunger and lack of energy to go to the grocery store. I had a package of ravioli in the freezer. Name it? I'll do that later. Any suggestions?
| | Ingredients | | 1/4 cup extra virgin olive oil
1/4 cup butter
2 tsps capers , unrinsed
Chiffonade of basil , about 8 leaves
Few grinds black pepper
1/4 cup ricotta_salata -OR-,Cotija Cheese grated
1/4 cup parmesan_cheese, grated
1/2 tsp anchovy_paste
2 garlic_cloves , crushed
1 package cheese ravioli-fresh or frozen
| | Directions | | Step: 1 | In a large skillet, melt butter and olive oil. Add garlic and cook until garlic is slightly brown and butter is fragrant. Remove and discard the crushed garlic cloves. Add capers, black pepper and anchovy paste.Turn down heat to warm and crush a few of the capers with a spoon.Serve with a crisp salad and fresh bread....Guido wine suggestion? | | Step: 2 | Bring a large pot of salted water to a boil. Add a small handfull of sea salt (prefferably coarse). Add ravioli and cook according to package directions. When ravioli are al dente,add a little of the water to the butter sauce, about 1/4 cup. Drain ravioli and add to the butter sauce.Turn up the heat to medium and add the basil and cheeses. Stir to coat each ravioli. |
Time submitted: Wednesday, October 19. 2005 at 05:05:21 Contributed By: Kate
Rate It| Average score: 2.4 () votes: 15 |  |  | |  |  |  | Comments
No Comments Allowed for Anonymous, please register Re: No Name Ravioli (Score 1)
By guido on Wednesday, October 19, 2005 @ 19:36:35 CEST
(User Info | Send a Message) | Capers, ricotta salata, and extra virgin olive oil remind me of Sicily.
I'd go with Regaleali bianco.
Made with Inzolia Cataratto and Grecanico, it's a very versatile white wine. |
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