Subj : Re: Ravioli was: Delivery
To   : Ruth Haffly
From : Dave Drum
Date : Thu May 16 2024 06:11:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> This is a favourite .... I break down the bag of frozen ravioli into
 DD> Dave sized portions and sucky-bag them for future reference.

 DD>       Title: St. Louis Toasted Ravioli
 DD>  Categories: Pasta, Cheese, Sauces
 DD>       Yield: 12 Servings

 RH> Looks yummy! I've eaten it from time to time but not yet tried making
 RH> it. Maybe this will give me the incentive to try doing so...but using
 RH> my own marinara sauce recipe an home made Italian style whole wheat
 RH> bread crumbs.

 DD> I've quit making my own sauce. I buy a decent quality jarred sauce and
 DD> "tart it up" to my liking. When I was younger I used to do the
 DD> "all-day" marinara/gravy. Starting with fresh tomatoes. No longer.

 RH> I don't start with fresh tomatoes but I do usually cook it for a couple
 RH> of hours, minimum. Basically tomato paste/sauce, water, garlic (powder
 RH> or fresh, oregano, basil, parsley, salt and pepper. Basic recipe from
 RH> my MIL, tinkered with off and on over the last 49 years.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Marinara Sauce
 Categories: Vegetables, Herbs, Chilies
      Yield: 3 1/2 cups

     28 oz Can whole San Marzano
           - tomatoes; certified D.O.P.
           - if possible
    1/4 c  Extra-virgin olive oil
      7 cl Garlic; peeled, slivered
      1 sm Dried whole chile
           =+OR=+
      1 pn Crushed red pepper flakes
      1 ts Kosher salt
      1 lg Fresh basil sprig
           =+OR=+
    1/4 ts Dried oregano; to taste

  Pour tomatoes into a large bowl and crush with your
  hands. Pour 1 cup water into can and slosh it around to
  get tomato juices. Reserve.

  In a large skillet (do not use a deep pot) over medium
  heat, heat the oil. When it is hot, add garlic.

  As soon as garlic is sizzling (do not let it brown), add
  the tomatoes, then the reserved tomato water. Add whole
  chile or red pepper flakes, oregano (if using) and salt.
  Stir.

  Place basil sprig, including stem, on the surface (like
  a flower). Let it wilt, then submerge in sauce. Simmer
  sauce until thickened and oil on surface is a deep
  orange, about 15 minutes. (If using oregano, taste sauce
  after 10 minutes of simmering, adding more salt and
  oregano as needed.) Discard basil and chile (if using).

  Recipe from: Lidia Bastianich

  Adapted by: Julia Moskin

  Yield: 3 1/2 cups, enough for 1 pound of pasta

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Kitchen

MMMMM

 
.... Vegetarians who eat fish are called fish & chipocrites.
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