16 June 2010

Dinner: Ravioli Balsamico

I broke open one of my favorite Food Show Network cooks' cookbooks tonight for dinner: Sandra Lee Semi-Homemade Fast Fix Family Favorites. She has a lot of yummy stuff in all of her books, as evidenced by the eight or nine currently sitting on my bookshelf.

She always manages to throw in the odd recipe or two ... and almost always has a cocktail in there, too. She cracks me up with her matchy matchy decor and cocktail to go with each dinner 'scape. But her food is almost always simple, and tastes yummy.

The whole time it was on simmer tonight, my husband commented that it smelled like old gym socks. That was the vinaigrette. Then when I listed the ingredients, he said it sounded weird. And gross. And then he took a bite. And then he made himself a whole plate. And ate all of it.

So that must be a good sign.

He's really used to the southern way of cooking -- fried, salt, extra butter, grease and fat. This meal was definitely something up my alley. And boy, was it easy to make!

Recipe: Ravioli Balsamico

14 oz refridgerated four-cheese ravioli
1 1/4cup balsammic vinaigrette 
1/4 cup julienne cut sun-dried tomatoes, chopped 
1/2 cup chopped walnuts
2 tablespoons butter, cold 

1. In a large pot of boiled salted water, cook ravili accord to package directions. Meanwhile, in a large skillet, bring vinaigrette to a boil over medium-high head. Add sun-dried tomatoes and walnuts. Reduce heat and simmer for 2 to 3 minutes. Whisk in butter until sauce is smooth and shiny. 

2. Drain pasta. Add to vinaigrette mixture and heat throug.  


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