Monday, October 10, 2011

Ravioli with Veggies & Wine Sauce


Husband-Tested Recipe from Alice Wootton
Serves 2

I had just finished baking some Zucchini Spice Bread and had some leftover grated zucchini.  Hunger, desperation, and then inspiration hit.  Voila, dinner!  While the pasta water came to a boil, I prepped the veggies.  I used vegetables that I had in the fridge at the time, so feel free to substitute. This turned out to taste quite yummy!  I buy all my ingredients from our community-owned grocery store, Lost River Market & Deli and our local HomeGrown Farmers Markets.  Serve this one for Meatless Monday!

1 (8 oz.) package ravioli (I used frozen Rising Moon Organic Spinach & Cheese Ravioli.)
1 Tablespoon olive oil
¼ cup grated or minced zucchini
¼ cup grated or minced carrot
2 cloves garlic, minced
1 scallion, minced
2 teaspoons minced hot pepper (1/2 teaspoon red pepper flakes would be a good substitute if hot peppers aren’t available.)
2 Tablespoon white wine (I always have leftover white wine in the fridge just for cooking.)
½ cup fresh tomato, chopped (Cherry tomatoes would work nicely too.)
¼ cup pasta water*
¼ cup fresh basil, slivered or torn into small pieces (If fresh basil isn’t available, try a Tablespoon of basil pesto or 1 teaspoon dried basil leaves.)
Kosher salt and freshly ground pepper
¼ cup freshly grated Parmesan cheese

In a large pot, bring water to a boil and then add about 1 Tablespoon Kosher salt.  Add the ravioli and cook according to package directions. Drain the pasta, reserving ¼ cup of the pasta water* and place the pasta in a large serving bowl.  Set aside.
Meanwhile, in a small skillet, heat the olive oil.  Add the zucchini, carrot, garlic, scallion and hot pepper.  Salt and pepper to taste.  Sauté until tender, about 1-2 minutes. 
Add the wine and deglaze the pan by scraping up any brown bits at the bottom of the skillet.   Add the reserved pasta water and allow the mixture to cook for about a minute to allow some of the liquid to evaporate.  Add the tomatoes and basil. 
Pour contents of the skillet into the serving bowl with the ravioli.  Toss to combine and then sprinkle with the Parmesan cheese.

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