Mushroom Ravioli over Chorizo Bolognese

Cooking fresh ravioli takes minutes. Make this sauce over the weekend and its ready to go when you get home from work one night. Freeze some for yet a second round of fast weeknight comfort food.

About 1-2 dozen fresh mushroom-filled ravioli, serving 4
fresh herbs, if you have them
1 lb fresh, ground chorizo
2 cloves garlic, minced
1 tsp herbes de Provence, or Italian herbs
2 Tbsp anchovy paste (from a tube), optional
1 6-oz can tomato paste
1 28-oz can crushed tomatoes

grated Parmesan or Romano cheese

Get the Bolognese going by tossing the chorizo into a large wide skillet. Brown the chorizo for about 8-10 minutes and then add the garlic and herbs. Cook another 2-3 minutes.

Now add the anchovy paste and the tomato paste. Cook another 5 minutes. Be sure there is enough oil so that the mixture does not burn. Cook another 5 minutes or so until the mixture matures and the color develops. The flavor will follow.

Add the crushed tomatoes and stir. Simmer for as long as you can possibly stand… Probably another 30-60 minutes would be recommended.

When you are about a half an hour away from serving, heat 2 quarts water to a boil in a medium pot for the ravioli. Salt generously.

Add the fresh ravioli to the boiling water and cook just until al dente.

Serve ravioli over Bolognese sauce. Garnish with fresh herbs and grated cheese.

Serves 4.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste. Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...

Cuisine Eric

Search This Blog