Tag Archives: ravioli

Alfredioliflower Bake (Or, “Cheese is the New Meat”)

In my pantry today:

  • 1 package mini cheese ravioli
  • 1-1.5c cauliflower florets
  • 2 tbsp vegetable ghee
  • 1/2 medium red onion
  • 2 cloves garlic
  • 1 tsp garlic paste
  • 1 tsp cornstarch
  • 3 c unsweeteened almond milk
  • 2/3 c shredded mozzarella
  • 1 c grated Parmesan cheese
  • 1/4 tsp salt
  • pinch cayenne pepper (optional)

alfredibakeMince your garlic and onion, then put in ghee on ML for as long as it takes for them to look apologetically droopy. Add 1.5 c milk and cornstarch and increase heat to MH until a boil barely begins to yawn, then reduce the temperature back to ML. Start stirrin in them cheeses. Well, 1/3c of the mozzarella and 3/4c of the Parm (the rest will go on top). Stir in the salt, other cup of milk and intermittently between said stirrings get your ravioli boiling to almost al dente. Drain and put in a baking pan. Break up any cauliflower florets that are obnoxiously large and tuck them into the pasta. Then drench it all with the cheesy sauce, then top said sauce with the remainder of your cheeses and a pinch of cayenne pepper. Bake in a 350* oven for 20-30m (or until hot).

 

Miracles in Quick Marinaras (or, “OregaNO YOU DIDN’T)

In my pantry today:

  • 1 package refrigerated cheese ravioli
  • 8 oz ground sausage
  • 16ish oz canned tomato puree
  • 1 10 oz can petite diced tomatoes
  • 3-4 cloves garlic
  • 1 small yellow onion
  • 1 tsp Italian seasoning
  • 1 tsp hot red chili/cayenne powder
  • 1/2 tsp turmeric
  • 1/8 tsp asafoetida
  • 1 drop doTerra® oregano essential oil

So a roll of ground sausage was going to thaw and go to waste were it not cooked. Don’t you judge me.

That being said, I actually drained off a little more of the grease than I meant to and left my diced up onion and garlic a bit dry in the pan. I kinda stir-fried in the turmeric, Italian seasoning, red chili powder and asafoetida, letting things simmer  in what little fat they could until the pan started developing liver spots. At that point, tomato reinforcements were called in to cool things down.

This was an acceptable sauce to go over what were most likely adequate store-bought ravioli. It was a meal, and I was tired. My wife* (the yoga instructor) brought into the kitchen her new set of essential oils; more importantly here, oregano oil. And boy, it was

I’m part of the mint family.

pungent past principle in proving its paternity.  Now I’m Italian enough, but never had I ever known of oregano as something with medicinal properties. She suggested and I was happy to agree to try a drop in the pan to see if it was terribly strong for its dual cooking application and how it might taste.

Stir it in. Wait for it. One drop, really. Just one. Wait! Feel that? It was a Tuscan breeze passing through your kitchen window. I still can’t really reconcile how one drop of anything can take a saucepan full of emo-mato sauce from 3 spoons to a celebratory 5 spoons. The force is so very with it, and I hope to one day try the force of other kinds (cilantro, clove, lemon, lime, peppermint, rosemary, wild orange). Holiday baking season will soon be upon us, and regular extracts can go sit and spin!

 

*omg I have one of those and one of those has me.