There are a couple of items that you can snag at your grocery store that make for an easy dinner that appears fancy. These items are prosciutto and stuffed raviolis. This time I bought the butternut squash kind and also really wanted to use the new pourable cream cheese from Phily so I pulled this recipe out of the air and rolled with it. I also like to have a jar of sun dried tomatoes on hand because they make everything yummy. Also, try to keep fresh herbs on hand for added flavor.
Sweet and Savory Ravioli
serves 6
2 packages store bought butternut squash raviolis (I got mine at Fresh and Easy)
1 tub of the Philadelphia pourable creme
1 cup of chicken stock
5 strips of prosciutto chopped up small
1 cup sliced mushrooms
2 garlic cloves sliced
1/4 cup sundried tomatoes sliced into strips
1 tbs dried oregano
1 small yellow onion sliced into big chunks
dash of salt
2 tsp pepper
palm full of chopped fresh Italian parsley
couple of extra sun dried tom strips
fresh grated parm cheese
***
Prep the rav's as directed on the package. In a large skillet heat about 1 tbs olive oil and add garlic and onion. Sweat them out on med heat for about 5 min. Add prosciutto and mushrooms. After the mushrooms start to soften add the chicken stock, sun dried tomatoes. Bring heat up to med/high and begin adding the cream a large spoon full at a time. Stir it up until its well blended. Add oregano,salt,pepper and stir again. Place cooked raviolis in bowl and pour sauce over it. Add fresh parsley, extra sun dried tomatoes and cheese. Add more salt if needed.
serves 6
2 packages store bought butternut squash raviolis (I got mine at Fresh and Easy)
1 tub of the Philadelphia pourable creme
1 cup of chicken stock
5 strips of prosciutto chopped up small
1 cup sliced mushrooms
2 garlic cloves sliced
1/4 cup sundried tomatoes sliced into strips
1 tbs dried oregano
1 small yellow onion sliced into big chunks
dash of salt
2 tsp pepper
palm full of chopped fresh Italian parsley
couple of extra sun dried tom strips
fresh grated parm cheese
***
Prep the rav's as directed on the package. In a large skillet heat about 1 tbs olive oil and add garlic and onion. Sweat them out on med heat for about 5 min. Add prosciutto and mushrooms. After the mushrooms start to soften add the chicken stock, sun dried tomatoes. Bring heat up to med/high and begin adding the cream a large spoon full at a time. Stir it up until its well blended. Add oregano,salt,pepper and stir again. Place cooked raviolis in bowl and pour sauce over it. Add fresh parsley, extra sun dried tomatoes and cheese. Add more salt if needed.
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