The recipe actually calls for ravioli, but I like tortellini better, so I subsituted that. I first found this off Wire. Whisk but only recently made it. Since the sauce is a runny cream sauce, I recommend getting some bread to soak it up. Mmm...it's tasty. And seriously, the fastest dish you can make.
2 9 oz. four-cheeze fresh ravioli (Trader Joe's makes great one's. Also, I like Pesto better)
3 Tbs extra-virgin olive oil
6 garlic cloves, minced (I'm not a garlic fan, so I just did a tsp. of minced garlic)
2 lbs ripe tomatoes, seeded, chopped
1 cup dry white wine (can sub. with grape juice or apple juice)
1/3 cup whipping cream
2 Tbs chopped fresh tarragon (I left this ingredient out b/c I didn't have it)
1/2 cup grated parmesan cheese
Cook pasta according to package instructions; drain. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; saute 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cheese. Season with salt and pepper. Turn off heat and slowly stir in whipping cream. Place ravioli in serving bowl and spoon sauce over.
Serve with bread and a salad. Enjoy!
2 comments:
Looks good, Miss. Hey, how do you guys feel about cooking with white wine? I know the alcohol burns off and it adds SO much flavor, but I am still leary. One of my parents' friends who was a Bishop, etc., constantly had a bottle of wine in the fridge for cooking. What do you think about it?
I don't do it. Seems weird to me so I just use apple juice.
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