Tuesday, September 7, 2010
Cheese Ravioli with Butter Onion Tomato Sauce
For this ocassion, I was anticipating several small children for dinner so I stuck with a very simple sauce, but one about which folks on the food blogs have been raving. It is the simple combination of butter, tomato and an onion cut in half, simmered for an hour and enjoyed immediately. It was heaven.
Of course, since it was a dinner party, I had to add an extra touch, and made homemade riccota cheese for the ravioli. So easy, so delicious. Again, all bow to the Italian Food Gods! Look for a future post about how easy it is to make ricotta, but if you can't wait, I used this recipe.
Butter Onion Tomato Sauce
28 oz whole tomatoes (San Marzano if possible or your own canned!)
1 whole onion, peeled, cut in half
4 tablespoons butter
Place all ingredients in sauce pan and bring to low boil. Turn down heat to low and simmer for 1 hour, mashing up the tomatoes to help them break down. Salt and pepper and serve over cooked cheese ravioli. Pass grated parmesan cheese if desired.
Recipes currently inspiring me:
Spicy Zucchini Soup at Simply Recipes
Garlic Chard Roti/Flatbread at ECurry
Oven Roasted Corn in Chile Coconut Milk at Cinnamon Spice and Everything Nice