I love ravioli. It's the universal food that no matter where you are in the world there is some regional variation stuffed with goodness.
But somewhere along the way I've lost my taste for traditional red spaghetti sauces from Ragu and Prego and all the others. Too salty, too bland (even those that promise a kick).
So I experiment. These are some of the easiest and best tasting I've had, at home or anywhere else for that matter.
INGREDIENTS:
- One package of frozen ravioli, cheese or beef or spinach or whatever else you find locally
- Fresh sweet Maui onion
- Fresh mushrooms
- Olive Oil
- Powdered or ground garlic
- Fresh grated Parmesan or Romano cheese
PREPARATION:
Cook ravioli according to package directions, usually about 8 minutes. Drain. In same pot, reduce heat to medium-low and pour about 1/4 cup olive oil and sauté two thin onion slices (quartered) for 2-3 minutes. Then add sliced mushrooms for only about a minute while adding garlic. Put the cooked ravioli back into the pot and stir gently until warm over very low heat. Plate and sprinkle with freshly ground hard cheese like Parmesan or Romano. Serve with garlic bread and a side salad.
WHY NOT JUST COOK WITH RAGU?
Tomato sauce covers up much of the delicate flavors that are found in many ravioli and are high in sodium while this method is rich in two of the most desired foods for good nutrition ... olive oil and garlic. Not only does it make for a gourmet presentation but there are is far more taste than simply soaking the ravioli in spaghetti sauce.
QUOTE FOR THE DAY:
"Italian food is all about ingredients and it's not fussy and it's not fancy"
- Wolfgang Puck
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