Wednesday, November 26, 2008
Ravioli with Cream, Bay Leaf and Sage
This is another wonderful recipe from Patrica Wells. It's really simple to do. It falls into the category of assemble rather than cook; I relied on this often when I was working. The cream that naps the ravioli is infused with fresh bay leaves and the finished pasta is topped with fresh sage. That's all there is to it. I hope you'll enjoy this super, simple entree.
Ravioli With Cream, Bay Leaf and Sage
1 cup heavy cream
6 bay leaves (fresh if possible)
1 pound fresh Cheese-filled ravioli
Large handful of fresh sage, rinsed and patted dry
Freshly ground black pepper
1) In a large shallow skillet combine cream and bay leaves. Bring to a boil over high heat. Reduce the heat to very low and simmer gently for 3 to 4 minutes, to infuse the cream with the flavor of bay. Remove from the heat. Discard bay leaves.
2) Meanwhile, bring a large pot of water to a boil. Salt the water and add the ravioli and cook until just tender. Drain.
3) Add ravioli to cream mixture in skillet and toss to coat.
4) Divide pasta among 4 shallow serving bowls. Spoon any remaining cream sauce over pasta. Snip sage with scissors and sprinkle some on top of each serving. Sprinkle generously with pepper and serve immediately. Yield: 4 servings.
This is my entry for Presto Pasta Nights # 91 an event sponsored and created by Ruth at Once Upon a Feast. This weeks event is hosted by Daphne at More Than Words