Upitta and Ravioli

Recipes: Sage cream ravioli

This week has been crazy. So, due to different engagements every night, I have cooked two meals partly from scratch. Enjoy!

Upitta--

Ingredients:
Cream of Wheat
potatoes
peas
onions
spices
oil

Method:

1. Peel and boil potatoes. Toast Cream of Wheat.
2. Saute onions and spices.
3. Add potatoes.
4. Add Cream of Wheat and follow box's directions.



Ravioli with Sage Cream Sauce--

Ingredients:
1 8- to 9-ounce package refrigerated vegetable-filled ravioli

1 1/2 tablespoons butter
1/4 cup chopped pecans
1/3 cup finely chopped shallots
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves
3/4 cup dry white wine
2/3 cup whipping cream

Parmesan cheese shavings

Method:
Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.

Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.

Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.

Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.

Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

Verdict:

Well, I still can't make Upitta, but now that I can spell it, I have found some recipes that I can try. One day, Sharad will teach us how to do it. He's made it alot and it always comes out to this consistency that I just can't get. And I messed up the spices this time. So, I'm sorry if that recipe sucks. I'll share the winner when I can find it!

I used spinach and cheese ravioli, from the *gasp* frozen aisle. The sauce was nice. It needed a little more butter to mellow it out, and I was using a fruity wine that wasn't quite right. I also would have strained out most of the 'stuff' that ends up in the sauce at the end, just to make for a more pleasant eating experience. You could even use some of it as a garnish.

I served the ravioli with a radicchio and carrot salad that was okay. I also forgot to bring the bread (we had a picnic), so it wasn't as filling as it could be.