After all the Easter ham and turkey, and all the trimmings, you might be in the mood to try this next week. This recipe is for two, and can easily be doubled for four.
•one package fresh refrigerated wild mushroom ravioli (you can use any kind of fresh ravioli you like)
•eight ounces fresh spinach (this is the smaller clamshell size)
•one cup heavy cream (I’ve noticed organic cream is becoming available in most groceries, yea!)
•one cup extra dry vermouth (buy the cheap stuff)
•two cloves of garlic (you can use less, it wasn’t very garlicky with two)
•one cup freshly grated parmesan cheese
In a large skillet, pour in cream and vermouth, and let boil at med-high, while in a larger pot, which you fill with cold water and two tablespoons of salt, Put the pot onto highest setting. Put the spinach in the cream/wine sauce, and turn temp to med-low. Keep adding spinach as it wilts, until all is incorporated.
The pasta cooks for roughly five minutes (read package directions). One tip when cooking delicate pastas like fresh ravioli is to not let it boil too hard. Once water is boiling, add refrigerated pasta, and allow to cool to a slow boil, and turn down burner to maintain that level.
Mince, dice, or grate garlic, grate cheese, and add garlic, stir gently for thirty seconds, and turn off heat, then add cheese and gently stir again. Season with salt and freshly ground pepper to taste. Goes great with a nice Chardonnay.
We had Passover on Saturday, as that was the only time we could get everyone together. I knew with the twin grandsons (now three years old), and the rest of my crew, it was going to be a madhouse. And it was (in a very good way), but right before everyone got there I took this photo, and wanted to share my one moment of perfect peace with everyone.