Handmade Ravioli and White Bean and Kale Stew

Meal 1: Dreamfarm Chevre Ravioli with Eggplant & Porcini Sauce, Roasted Marina di Cioggia Squash and Red Pepper Fougasse

·       Heat the squash in the oven at 400° , with a foil or glass lid for 10 -15 minutes until warm.

·       Warm the fougass for 5- 10 minutes in the same oven.

·       On the stovetop, heat the sauce and thin with a little olive oil and a splash or water.  Add the ravioli and gently simmer them 3-4 minutes in the sauce, stirring delicately or tossing once or twice.  Serve with some freshly grated Romano type cheese and red wine if you have it!

Meal 2: White bean Stew with Kale (and Homemade Sausage), Whole Wheat Knots, Mixed Greens

·       Warm the stew on the stovetop.  Thin if necessary and adjust the seasoning. Heat till just warm and don’t over-cook the Kale.

·       Warm the knots in the oven.

·       Dress the salad and serve.

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