How to prepare Tomato Ravioli
Make a simple homemade tomato sauce with aromatic onion, garlic, and basil to dress up store-bought ravioli. The sauce is quite adaptable and goes with any ravioli taste, from cheese to spinach to mushroom.
2 servings of ingredients
1 full peeled tomato can
12 cup extra virgin olive oil (120 mL)
1 finely sliced tiny yellow onion
14 teaspoon sugar 3 garlic cloves, minced
12 tablespoons salt (kosher)
1 cup (40 g) fresh basil leaves, plus extra for garnish
1 packet ravioli from the store
Preparation
In a food processor, pulse the tomatoes until they are smooth.
A big pan with medium heat should have olive oil in it. As soon as the oil starts to shimmer, add the onion and simmer, stirring periodically, for approximately 5 minutes, or until softened but not browned. Cook, stirring regularly, for approximately 30 seconds, or until the garlic is fragrant.
In a separate bowl, whisk together the puréed tomatoes, sugar, and salt. Reducing the heat to medium-low and covering the pan, cook for approximately 15 minutes, or until the sauce has thickened. Add the basil and mix well.
A big pot of water has to be brought to a boil first. Depending on the packaging, prepare ravioli according to the directions. Using a strainer, drain the excess liquid.
Then, using a fork, coat the ravioli with the pomodoro sauce. If desired, top with more basil.
Potatoes Scalloped
2 servings of ingredients
1 tablespoon unsalted butter
2 garlic cloves
1 teaspoon of flour
1 gallon of milk (240 mL)
1 teaspoon kosher salt
12 teaspoon black pepper
3 peeled yukon potatoes
2 tblsp parmesan cheese, grated
garnish with chopped fresh parsley
Preparation
350 degrees Fahrenheit (180 degrees Celsius) oven temperature
Melt the butter in a small saucepan and saute the garlic until it is just beginning to brown. Remove from the heat. Season with salt and pepper once you’ve added the flour. Remove any lumps from the mixture by whisking constantly.
While whisking continually, slowly trickle in the milk until the mixture is smooth and completely combined.
Cook until the water comes to a boil, then turn off the heat.
Prepare a small baking dish by slicing the potatoes into 18-inch (3-mm) thick slices and spreading them out evenly.
Pour the sauce over the potatoes and top with the parmesan cheese to finish.
Bake for about 1 hour, or until the top is bubbling and golden brown.
Serve immediately after sprinkling chopped parsley over the top.
Scalloped Potatoes with Cheesy Sauce
a total of 6 servings of ingredients
4 peeled medium Yukon gold potatoes
vegan butter (2 tablespoons)
2 tbsp. minced garlic
2 tblsp flour
2 c. milk (nondairy) (480 mL)
12 c. vegetable broth (low sodium) (360 mL)
1 tsp sodium
pepper (12 teaspoon)
a third of a cup (13 tablespoons) of nutritional yeast (20 g)
12 rings of medium yellow onion
garnish with chopped fresh parsley
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Preparation
400 degrees Fahrenheit (200 degrees Celsius) in the oven.
The potatoes should be sliced thinly into rounds that are approximately 1/8 inch (3 mm) thick. Submerge in a big bowl of water to prevent browning, and then put it aside to cool completely.
Butter should be melted in a medium-sized saucepan over low heat. Once the butter has begun to froth, add the garlic and simmer for 2-3 minutes, or until the garlic is fragrant, before adding the other ingredients. Add the flour and mix constantly until the flour and butter are the consistency of wet sand, forming a roux in the process..
Bring the non-dairy milk, vegetable broth, salt, and pepper to a boil while constantly whisking the ingredients. Cook for another 2-3 minutes, or until the sauce thickens, after adding in the nutritional yeast and salt. Immediately remove the pan from the stovetop or oven.
Place two layers of sliced potatoes in a medium baking dish, followed by a layer of sliced onions. Bake for 30 minutes at 350 degrees. Use a spatula to distribute half of the cheese sauce over the potatoes and onions, making sure that all of them are coated. Pour the leftover cheese sauce over the potatoes and repeat the process.
1 hour in the oven, covered with a lid or aluminum foil Bake for another 10-15 minutes, or until the top is brown and bubbling and the potatoes are cooked, if using a traditional oven.
Serve immediately, garnished with parsley.