Monday, August 26, 2013

Ravoli in white sauce

I always have white wine in the house. So, I made an assumption that I could add wine to this sauce but I had none in the house. I do vaguely remember drinking it all but I didn't realize I didn't buy more. My husband offered some red wine but no. I didn't think it sounded good. So, I made it with just chicken broth and some cream. I also wanted to add a vegetable so I thought spinach was a good pairing. My daughter told me the spinach was her favorite part.
Ravioli in white sauce
1 cup water
2 tsp olive oil
20 oz. Four cheese Ravioli, fresh
2 clove of garlic
6 oz. baby spinach leaves
1 Tbsp butter
1 Tbsp flour
2 cup milk
1/8 tsp ground white pepper
1/2 tsp salt

  1. In a large skillet, add the water and olive oil over medium heat.
  2. Add the raviolis and cook for 6 to 8 minutes. The ravioli should be tender inside with a crisp shell. Remove and set aside.
  3. Add the garlic and spinach leaves. Saute until the spinach leaves are wilted. Discard the garlic. 
  4. Remove the spinach from the skillet and set aside.
  5. To the skillet, add the butter. Allow the butter to melt.
  6. Whisk in the flour for one minute.
  7. Whisk in the milk and allow to reduce for about 5 minutes.
  8. Season with the white pepper and salt. 
  9. Add the raviolis to the pan and allow to simmer for 3 to 5 minutes.
  10. Remove and serve with the cooked spinach.
  11. Spoon the remaining sauce over the spinach and raviolis before serving.
Recipe by Jen of Sweet Morris.

One year ago........................I made Peanut Butter and Yogurt Dip.
Did you already know..........
-The Italian plural for ravioli is raviolo.
-Ravioli recipes have been around since the 14th century.
-If you order raviolo in Italy, you will receive a pasta casing with a filling even though raviolo literally means little turnip.

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