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


Jersey Girl Cooks said...

This is my kind of dish. I just love all kinds of pasta.

Cathy said...

Recipes like this are wonderful when we our days are just too busy. We can't go wrong with pasta.

Maria said...

I will have to try this sauce next time we make ravioli!

Ruth Daniels said...

My kind of recipe too. Thanks for sharing with Presto Pasta Nights.

Pam said...

What a lovely dish. I really want this for dinner tonight. Happy Thanksgiving!

Patsyk said...

Ravioli is one of my favorite dishes... I haven't made it myself in AGES!

Mary Bergfeld said...

Patsy, I don't make my own ravioli. I'm able to get fresh from an Italian deli in town.

Thanks to the rest of you for stopping by. Have a great holiday.

daphne said...

yum! I love how simple this sounds. The combination of bay leaf and sage must be really fragrant. Thanks for the entry to PPN this week!!!

Anonymous said...

Looks perfect for the busy season ahead!

Allie said...

Perfect timing! I have a whole carton of bay leafs in the fridge right now and I need a simple recipe like this to whip up for dinner tonight.

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