Every once in a while you just need a big ol' bowl o' complex carbs, no? This bowl fit the bill beautifully: hand-made whole wheat ravioli, fresh tomato sauce, spicy pork sausage, and grated Bella Vita. Quite successful, quick, and satisfying.
This meal was inspired by the beautiful hand-made ravioli from Smith Meadows. If you haven't tried them - do. They freeze well and cook-up beautifully. Pablo and I discovered this gorgonzola and walnut ravioli in the freezer and it was the perfect starting point for a quick and easy dinner.
Get your water boiling -- Pablo always salts the water and adds a bit of olive oil. While the water boils, break apart and cook up your chorizo. Drain away some of the excess fat, and add in your chopped onion. You'll cook this until the onions are beginning to caramelize, then add your chopped fresh tomatoes. Saute until the tomatoes cook -- just a few minutes.
Turn the heat in saute pan down a bit while you cook your ravioli. Fresh pasta cooks fairly fast. At the last minute, put a handful or two of roughly chopped basil in the sauce. Assembly is easy: ravioli, topped by a good spoonful or two of meat sauce, topped by grated Bella Vita. The heat of the pasta will warm and melt the cheese which lifts a wonderful aroma as you sit down to eat.
Cooking With Cheese
Pablo: dedicated chef, cheese maker, locavore, and Argentine-born FireFly Farms founder.
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