Tuesday, April 27, 2010
This is what we had for dinner last night, and each time I make it I change it a little and like it a bit more...it's started to become one of my favorite dishes, I think! I stole the recipe from Alicia after her bridal shower & added a few tweaks, and YUM!
Also, Steak House cabernet was a perfect complement. I love the Magnificent Wine Co.!
Edit: Amanda requested the recipe, so here you go!
Ingredients:
1- 28 oz. can crushed tomatoes
2- cloves garlic, minced
1- medium onion, diced
2- bell peppers, diced (Original recipe says 1 green & 1 red but green peppers bother me so I usually do 1 red, 1 yellow)
1- medium zucchini, chopped
4- cups water
2- cups vegetable stock
1- 6 oz. can tomato paste
1- 14 oz. package cheese ravioli
olive oil
oregano
parmesan cheese
salt & pepper to taste
I usually also add a few mushrooms, and a dash of red pepper flakes.
1. Heat the oil (~1 1/2 Tbsp) in a large pot. Saute garlic & onions for 3 minutes, then add bell peppers and saute for another 5 or so minutes.
2. Add the tomatoes, tomato paste, water, and vegetable (or chicken, if you don't care about the vegetarian element) stock. At this point grate in some parmesan cheese, or throw in rinds if you have them to for some extra yummy. Simmer over medium heat for 15 minutes.
3. Add the zucchini, oregano, & ravioli (and mushrooms). Bring to a light boil until ravioli is tender.
4. Add salt, pepper, & pepper flakes to taste. Simmer for 10 minutes, or until zucchini reaches desired texture. I like mine with a little crunch left still, and 10-15 minutes usually gets it just right.
I serve with grated parmesan & a bit of basil over the top (fresh is always better, but I only had dried yesterday...waiting on my plants to grow big & strong).
Makes 4-6 servings
(Skip the parm & switch to spinach ravioli to make it vegan-friendly!)
Super easy, and I love it...especially on a rainy, dreary night like last night was! Enjoy!
