Thursday, November 18, 2010

Ravioli Ubriaco

If I were the boasting type, I would say, "Holy cow, I've done it again!" This is a variation on a dish I created about a year ago, and I think I like this version even better. It's called "Drunken Ravioli," but it's really just tipsy, at most.

Start to finish: 15 minutes
Yield: 2 servings

Ravioli Ubriaco
9 ounce package fresh cheese ravioli
2 T butter or margarine
3 T brandy
2 apples, cored and sliced into thin slices (I've only ever used Honeycrisp, because they're
1/4 C craisins (a handful)
3 T chopped walnuts
1 C baby spinach (2 hands full)
dash nutmeg

1. Cook ravioli according to package directions.
2. Melt butter or margarine in skillet over medium-high heat.
3. Add sliced apples and saute until just beginning to get translucent.
4. Add brandy, craisins, and walnuts. Cook for about 3 minutes, until apples are slightly softened.
5. Add spinach and stir until just wilted.
6. Drain ravioli and add to the pan with apple mixture. Stir gently to mix ingredients, and serve immediately. Sprinkle with nutmeg to garnish.

Notes: In the original version I used white wine instead of brandy, omitted craisins, walnuts, and nutmeg, and sprinkled the whole shebang with grated parmesan. Both versions are very tasty, but the flavors are quite different.

Sunday, November 7, 2010

Grilled Italian Omelet Sandwich

I can't say enough about the yumminess of this sandwich. Like most of my creations, this one was born of the ingredients in my refrigerator. I had some eggs from a friend's chickens (happy, free range chickens), some spinach that didn't make it into last night's salad, a leftover leek, garlic from another friend's get the idea. This is one of those meals that's good for breakfast, lunch, or dinner.

Start to finish: 15 minutes?
Yield: 1 serving

Grilled Italian Omelet Sandwich
1 leek, thinly sliced (about 1/2 inch of white/light green part)
1/4 t finely chopped garlic
generous handful baby spinach
2 eggs
1/4 t Italian seasoning
2 T marinara sauce
2 T shredded Italian cheese (I used a mozzarella/Parmesan blend)
2 thin slices sourdough bread
salt and pepper to taste

1. Saute leek and garlic in a little olive oil in a non-stick pan.
2. Add spinach, stir until wilted. Reduce heat to medium low.
3. Beat eggs, Italian seasoning, and salt and pepper to taste. Pour egg mixture over vegetables.
4. Cook without stirring until egg is set, then gently flip. (If you make a mess of it at this point, don't fret. Just try to keep the egg mixture relatively flat -- it's easier to make into a sandwich.)
5. While the omelet is cooking, spread 1 T marinara sauce on each slice of bread.
6. Pile half of omelet onto bread. Sprinkle with 1 T cheese. Repeat with the rest of the omelet and cheese.
7. Top with second slice of bread.
8. Melt butter in frying pan (or spray with cooking spray). Grill sandwich on both sides, just like making a grilled cheese.