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Ravioli with Sun Dried Tomato Cream Sauce

Posted By Leah Damron On November 2, 2011 @ 2:31 am In Featured,Fresh, Frugal, Fabulous | 8 Comments

I’m already seeking out ideas for next Halloween, so I’d love to know:  what was the best costume you saw this past weekend?  I saw a lot of good ones, but my personal favorites were (in order of creativity):  a psychotic ballerina (aka, The Black Swan), a hilarious husband /wife punk rocker duo, and a pair of Angry Birds.  I also have to “credit” my friend Liz who dressed in a toga and laurel wreath and walked around all night tossing fake paper money all over the place.  Can you guess what she was? 

The Husband and I weren’t that creative – we went to a party dressed as Carl Spackler and Danny Noonan.  I was definitely more comfortable as a caddy this year … last year I wore a ridiculous St. Pauli Girl dress that garnered far more attention than I wanted, if you know what I mean.  Let’s just say, there’s something to be said for jeans and sneakers, ahem.

Next topic.

I first made this dish about a month ago and everyone here loved it – except for the mushrooms.  At the end of dinner, the rims of three pasta bowls were lined with uneaten criminis.  Which is why the photo above doesn’t show any fungi!  But I’m giving you the recipe as originally written – obviously, add in the mushrooms if you like.  I like.  :-)

And by the way, anyone who tries to tell you that Viactiv Calcium Chews are a good substitute for Halloween candy is trying to sell you a bill of goods.

RAVIOLI WITH SUN DRIED TOMATO CREAM SAUCE
Serves:  4
Source:  myrecipes.com

18 oz. cheese ravioli (Buitoni Pastas are on sale)
2 t. olive oil
1 – 8 oz. package crimini mushrooms, quartered
1/2 c. diced yellow onion
1/2 t. flour
1/2 c. plus 2 T. half and half
2 T. sun dried tomato pesto (I used Classico)
1/4 t. salt
1/4 t. black pepper
1/4 c. grated Asiago cheese
Fresh basil leaves (optional)

Cook ravioli according to package directions.

While ravioli cooks, heat oil in a large nonstick skillet over medium high heat.  Add mushrooms and onion; saute 3 to 4 minutes or until liquid has been released from the mushrooms and they are nicely browned.  Combine flour and next 4 ingredients in a small bowl, stirring until smooth.  Add to pan, stirring well.  Cook over medium low heat 2 minutes or until mixture thickens slightly.

Divide cooked ravioli evenly among 4 shallow bowls or plates; spoon sauce evenly over ravioli.  Sprinkle cheese evenly over each serving; garnish with basil if desired.

CALORIES:  306; FAT: 9g; PROTEIN: 13.8g; CARB: 41.5g; FIBER: 3.1g

Leah Damron [1]

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."


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