Ravioli ~ Pillows of Italian Love...

Ravioli have been called the 'pillows' of Italian love. The hill country of Italy illustrates that nicely.

For this dish, you will need to buy or make spinach or cheese filled ravioli. The Brainy Gourmet is about being fast and frugal so there is no problem stopping off at the supermarket to grab a few ravioli on the way home found in either the fresh or frozen section.

What to do? Boil water (salted) to cook the ravioli in. When the water rolls into a boil, add the ravioli. Now, if you want another side to accompany the ravioli then it should be made prior to boiling the pasta pillows because, it does not take more than 8 min to have tender ravioli.

Asparagus is a lovely side to make. Take a skillet, pour in some olive oil and add seasonings: red pepper flakes, garlic powder, rosemary, mint and oregano or basil. On med heat, stir fry a generous handful of medium length cut fresh washed young asparagus. Once they start to sear, remove from heat and skillet (setting aside). Then, in the same skillet pour in one small can of either roasted or plain diced tomatoes. Let them sizzle away on moderately high heat for 5-6 min. At this time, the ravioli should be tender and ready to be drained.

Ladle the ravioli onto a low lipped serving plate, top with tomato sauce and lay the asparagus along the side.

Another delicious way to serve ravioli is with Italian sausage simmered on the side in a little olive oil and beef stock. And, another even more exceptional accompaniment to ravioli is with Italian stewed chicken; using thighs (boneless/skinless) oven stewed in a creamy tomato sauce with green and black olives.

~ Tutti a Tavola!