| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chicago |
Pasta |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Tomatoes; cut into halves |
| 1/4 |
sm |
Onion |
| 1 |
c |
Merlot |
| 2 |
ts |
Olive oil |
| 1 |
ts |
Liquid smoke flavoring |
| 1 |
|
Clove garlic; chopped |
|
|
Oregano; to taste |
|
|
Basil; to taste |
|
|
Salt and white pepper; to taste |
| 1 |
lb |
Fresh or frozen cheese ravioli |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
Combine tomatoes and onion with enough water to cover in saucepan. Bring to
a boil. Boil for 5 minutes; drain. Combine tomatoes, onion, Merlot, olive
oil, liquid smoke, garlic, oregano and basil in blender container. Process
at low speed for 10 seconds or until coarsely chopped. Pour into saucepan.
Simmer for 30 minutes, stirring occasionally. Season with salt and white
pepper.
Cook ravioli using package directions; drain. Transfer to serving platter
or pasta bowl. Top with the tomato mixture; sprinkle with Parmesan cheese.
NOTES : I used roma tomatoes and fresh garlic basil cheese ravioli. A
quick, very easy and delicious entree.
Recipe by: Celebrate Chicago! / Junior League of Chicago, IL
Posted to TNT Recipes Digest by Karen <SilkyKitty@prodigy.net> on Apr 05,
1998
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