Pepperoni Stromboli: with Bacon of course!

You might be tempted to ask: What the heck is a stromboli? Basically, it's a pizza rolled up into a great big sandwich. If that sounds like something you want to ingest, then keep reading.

That photo looks like an advertisment for Aldi. Obviously we do a lot of our shopping there. Don't judge. You're going to need that stuff and the stuff you can't see; like cornmeal (optional), spaghetti sauce, a baking sheet and an appetite. For a complete list of ingredients and measurements, I've made a google document that you can print out. It's here.

For now, I'm just going to cover the basic steps with some well-timed photography. Join me or starve.

Let me just say here that a kitchen aid is a huge help in this recipe. I used to make bread products without it and honestly I'm not sure how I survived. But you don't have to have one. No biggie. We're not even going to knead the dough. As with any recipe for bread dough, the water needs to be warm. Really warm. But not so hot it will burn you. Unless you're a sissy.

Add the yeast. I use the kind in the jar, but whatever. If you buy the packages 4 1/2 tsp would be 2 packages.

Go ahead and add in the sugar and salt. Let it bubble and get all disgusting looking. It should be disgusting enough in about 5 minutes.

Let's discuss the oil factor again. You can use vegetable oil if that's all you have. But for the love of Mike, do yourself a favor and get some olive oil. It's worth the expense and your arteries will thank you when they get all flushed out and whatnot.

See how's it all bubbly? That's good. Real good.

Time for the flour. Don't be chucking the whole amount of flour in there like some kind of spaz, ok? Start with 2 cups. Flour is a fickle chap and will turn on you if you don't handle it like the delicate baby he is.

When it looks like this, you're getting close. You'll want to continue to add 1/2 cup of flour at a time, then mix. See down at the bottom of the bowl where the dough is sticking big time? That means you need a little more flour.

Now see how it's starting to let go a bit? That means don't add any more flour or your dough will be stiff.

By this point you might be tempted to think this is way too much work. If you are, then go sit in the corner. You need a time out. Once you taste this stuff, you'll be glad you put forth the effort. Once that dough is mixed, roll it out onto a floured surface into a large rectangle about the size of your baking sheet. And before you transfer your big dough rectangle to the baking sheet, there's one step I didn't get a photo of due to gremlins busting my chops. Get some cornmeal and sprinkle it on the baking sheet after you spray it down with cooking spray. The cornmeal makes a really nice texture on the bottom of the crust.

You don't have to have it though. It's not that big of a deal. Just a nice touch.

Once you've put your dough on the sheet, it's time to doctor it up with goodness. Spread the spaghetti sauce down the middle in a big strip. Not all the way to the edges like pizza. Then sprinkle cheese and pepperoni's. It really doesn't matter which order with those two. And lastly, BACON BITS! Use the real ones. If you have to ask why, I don't think we can be friends anymore.

I made this for years without bacon and let me tell you, I always had a strange hole inside me that I just couldn't fill with anything else. A bacon shaped hole. Now I feel complete.

Turn the ends up over the filling.

Then turn the sides up over that and pinch all the edges closed. You don't want any of that goodness leaking out.

On the top, drizzle olive oil and sprinkle bacon bits and oregano into the oil. Oh my.

Throw that puppy into the oven at 375 for about 30 minutes. This is the tricky part. Sometimes it won't take that long. You have to be checking on it like a sneaky toddler that gets too quiet.

Set your timer for 20 minutes and when the whole thing is nice and brown, it's probably ready.

Despite your best efforts, some of the cheese will escape. But it's ok. You can eat those little globs when no one is looking. They're the best.

You don't want it any more brown than this.

See how the cornmeal attaches to the sides and bottom? It's lovely.

When you cut it open down the middle, it should look like this. If by chance the cheese is not melted, don't freak out. There is NO freaking out with stromboli. Just slide the two sides back together and stick it back in the oven for 5 or 10 minutes. I've done it a lot.

This is where you decide if you want to call anyone else in to eat with you. Personally, I could eat way too much of this stuff. I'm limiting my white carbs these days because I find I can go a little nutso with the bread. But every once in awhile, you just need some white carbs. Because maybe it's been a bad day or you're trying to put yourself in a coma.

One night of stromboli will actually do you a lot of good.

for a printable recipe: go here
email me with questions and let me know how it goes!

p.s. there is an alternate way to make this with the frozen bread dough. You would just thaw it out all day, then roll it out like it says up there. But I never have that stuff around because I make my own dough a lot cheaper and simpler. I felt it was only fair to let you in on that bit of information.

Now go forth and conquer.

Love in Him,


**entry for 5 Minutes For Mom Food Fun Contest!

Vermicelli with Parmesan

The Medieval Cookery site has a great recipe for making vermicelli with parmesan and butter. This goes well with any meal as a side-dish... and if you are like me, it also doubles as comfort food when you are by yourself and have to cook something quick just for one. I love pasta and cheese. Consider this a medieval mac-n-cheese dish.

While this recipe is far from exciting, it is simple to make and just about anyone will like it.

* vermicelli
* chicken broth
* parmesan cheese
* butter
* saffron

Boil vermicelli in broth. Drain and add butter, saffron and cheese. Serve hot.

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Technorati Tags: Noodles, Pasta, Cooking, Side Dish, Eat, Food, Easy Cooking, Recipes, Italian, Vermicelli

Italian Tuna and Olive Pasta

I know what you are thinking. Tuna - yuck! This is not your ordinary tuna dish. It 'ain't your American mom's 'tuna-mac'. This is a very expensive and delightfully bold Italian dish that will amaze you. You should not take any shortcuts on ingredients, either. Buy the absolute best olives and cheese to capture the essence of this meal. First impressions are everything. You can cut corners later after you really know what you will be missing. If you want to wow your dinner guests, this dish is perfect for entertaining (makes enough for at least 6, if not 8). My Italian friends who passed the recipe on to me (after they made it for us and we BEGGED them to teach us how to make it) just toss this together with ease (family favorite of theirs). They throw it together as they go without measuring anything. I have tried to re-create the measurements for you. You can adjust it to suit your own tastes. This is one of my favorite dishes, but we make it very rarely because of how expensive the tuna steaks and other imported ingredients are. I hope you love it as much as I do. If your family is like mine, you will be fighting over the leftovers!

INGREDIENTS
1/4 to 1/3 cup olive oil in the whole dish (added in stages)

1 small can of anchovies
6-8 cloves of fresh garlic, finely chopped or crushed
4 or 5 small tuna steaks, chopped into small cubes (easier to chop when slightly frozen)
20-30 grinds of fresh black pepper or a teaspoon or two of red pepper flakes (to taste)
1/3 head of flat-leaf Italian parsley, finely chopped - leaves only
2 teaspoons of salt
1/2-3/4 cup dry white wine (not cooking wine, be sure it is DRY: Chablis Blanc or Pinot Grigio)
Large can of Italian plum tomatoes, crushed (or slightly blended/finely diced fresh tomatoes with juice)
2 tablespoons salt (for cooking in the noodle water)
1 box of whole wheat tubular pasta/or white if you prefer
1/2 jar of black Greek olives, pitted and chopped
1/2 cup freshly grated Parmesan cheese (plus some for the table)
dash of sugar

INSTRUCTIONS
Bring large pot of water to a rolling boil and add the 2 tablespoons of salt and some olive oil to prevent the noodles from sticking together. Cook noodles as per directions on package, drain and set aside.

In a large stove top skillet or wok, toast your garlic in about 3 tablespoons of olive oil over medium high heat. Toast garlic for a minute or two to release flavor. Mash in your anchovies (they will turn into a fishy paste, but don't let that scare you off... they add a delicious flavor to the end product). Toss in your cubed tuna steak or Italian canned tuna (packed in olive oil). If you use the canned Italian tuna, decrease the recipe's olive oil content as per the amount of oil in the tuna container. Tuna will absorb the olive oil as it cooks. Fry the tuna on medium high heat as you attend the stove, stirring and adding oil as you go. Don't let it get too dry. This phase goes better if you have a kitchen helper because chopping the parsley and pitting and chopping the olives takes some precious time. Sear the tuna and continue to cook and stir as you add ingredients.

Grind in your pepper and add your 1.5 teaspoon of salt. Add your white wine after tuna is done. Add your parsley and tomato (with sauce). Add your dash of sugar if you desire it. Turn heat down to medium and continue to stir and allow time for flavors to blend. Toss in chopped olives and 1/2 cup Parmesan cheese. Mix well. Simmer if your noodles are not ready yet.

Serve hot noodles in bowls covered with the tuna and tomato sauce mixture and sprinkled with extra fresh Parmesan cheese. Goes great with a salad.


Technorati Tags: Italian, recipe, Tuna, food, meal, dinner, gourmet, seafood, noodles, pasta, cooking, delicious, fish, olives

Lasagna Roll-Ups Florentine

Cannelloni alla Fiorentina sounds so much better. This recipe is a favorite of mine, but we don't eat it that often due to the RICHNESS of it (and the fact that my husband is lactose intolerant - poor thing). It is HEAVY on creaminess and makes you melt into your chair it is so good. My daughter and I both agree that the world would be a sad place indeed - without ALFREDO sauce. The home-made Alfredo in this recipe is wonderful... and because it is meatless, even a vegetarian can enjoy it without guilt!

INGREDIENTS:

• 8 or 9 lasagna noodles, cooked as package directs (butter them afterwards to keep them from sticking


• 2 tblsp butter


• 1 tblsp flour


• 1.5 cups half & half


• 1/2 cup freshly grated parmesan cheese (no powdered stuff)


• 1/8 tsp pepper


• 1 15 oz container of ricotta cheese (I use lite)


• 1 10oz package frozen spinach (thawed and drained well)


• 1 cup (4oz) shredded mozzarella cheese


• 1 egg


• salt and pepper to taste


• chopped fresh parsley for garnish (optional)

INSTRUCTIONS:

• Melt butter on med-low heat in medium saucepan, then stir in flour and smooth


• Gradually add half and half cream and mix well


• Stir in parmesan, pepper and nutmeg and heat through


• Remove from heat or continue to stir on low/simmer - don't let it burn on bottom


• Preheat oven 350 F


• In medium bowl; combine ricotta, spinach, mozzarella, 1/4 cup parmesan, egg and another dash of pepper and salt - stir well


• Stretch noodles out one by one and spread two spoon fulls of filling (about 1/4 cup or so) across each noodle before rolling them up into a spiral


• Place rolled, filled noodles in greased large casserole or foil pan


• Repeat filling and rolling for each noodle until all filling has been used


• Pour Alfredo sauce all around and in-between roll-ups


• Bake about 35 minutes or until hot


• Sprinkle with fresh chopped parsley if desired and serve

It goes great with salad, olives, and cold iced tea... at least that's what we're having it with tonight! ENJOY!!!

Recipe from ~ Classico Pasta Sauce: Italian Foods to Savor (another one of my favorite little grocery-store check-out line purchases!)


Technorati Tags: Food, Vegetarian, Alfredo, Dinner, Noodles, Spinach, Tuscany, Recipe, Delicious, Italy, Eat, Cooking for Company, Main Dish, Cooking, Italian

Easy Chicken Parmesan

Serves 4

INGREDIENTS:
1/3 Cup fresh bread crumbs
2 tbsp grated parmesan cheese
3/4 tsp dried rosemary
1/2 tsp paprika
3 egg whites
4 skinless, boneless chicken breast halves

sauce
3/4 cup low sodium tomato sauce
1 clove garlic, crushed
1 tsp dried basil
1/4 cup chopped fresh parsley

INSTRUCTIONS:
1. Preheat oven to 400, line baking sheet with foil, spray with cooking spray.
2. On plate lined with wax paper, combine bread crumbs, cheese, rosemary, and paprika. Place egg whites in shallow dish; beat slightly. Dip each piece of chicken in egg and then bread crumb mixture to coat. Place chicken on prepared baking sheet.
3. Bake chicken for 20 minutes and use tongs to turn so that both sides are baked golden crisp (about 10 minutes on second side).
4. While chicken is baking, prepare the sauce. In small sauce pan, combine tomato sauce, garlic and basil. Cook over medium heat; stir in parsley. Divide sauce among individual serving plates; top with chicken.

FREEZER MODIFICATIONS:
Bread chicken breasts as directed (step 2). Freeze, uncooked, in individual re-sealable plastic bags for up to one month. Thaw in the refrigerator, bake as directed in step 3.


Recipe from Healthy Meals in Minutes Recipe Card (Hey - there's hope for junk mail yet!)


Technorati Tags: Food, Cuisine, Italian, Chicken, Cook, Dinner, Easy, Yummie, Delicious, Recipe, Parmesan, Quick Meals, Tomato Sauce, Red Sauce

Authentic Italian Risotto with Chicken

I love trying new recipes... especially if they seem like old favorites. Risotto is one of those mouth-watering comfort foods that you just have to love. It's like a glorified chicken and rice dish that is all grown up. It may not be that pretty, but hardly a grain is left in the pan after everyone fights for the last spoonful. My friend Ammie (who's husband is from Italy) made this the last time we visited her. I called her up craving it and she graciously gave me her recipe. We made it... and it turned out beautifully. I thought I would share her authentic Italian recipe with you!

This risotto recipe is with chicken, a bit of rosemary, a dash of garlic salt and white wine. However, there are as many risotto recipes as there are American recipes for Thanksgiving Turkey. I plan to cook it with mushrooms next... but my family prefers the chicken.

It's important that you follow Ammie's steps, because Risotto is a dish that requires a lot of babysitting. Read them all below before you begin. I took the liberty of adding the ingredient amounts (because Ammie doesn't measure), and they fit our four person family just perfectly. You'll have to adjust it if you have more people to feed.

Ingredients:
1 cup Risotto Rice
(best to use the genuine thing, however, if you MUST substitute, use short grain - never long or parboiled)
Olive Oil
1 Quart plus 1 14 oz Can of Chicken Broth (plus a few tablespoons of water - optional)
Onion (1/2 or small)
1 Fully cooked Rotisserie Chicken
(or pan-fried tenders lightly seasoned with Rosemary, Garlic Salt and Pepper)
2/3 cup Freshly grated Parmesan Cheese (no powder!)
1/4 Cup whole or 2% Milk
1-2 Tablespoons of Butter
1/4 Cup Dry White Cooking Wine
Salt and pepper to taste

Instructions:
Step 1 - Put your chicken broth and water on the stove to boil (heat to hot). You can't use cold broth or the rice will take too long to cook and be mushy. You'll need a ladle or measuring cup to scoop and put broth in pan later. Chop your onion.

Step 2 - Heat about 2 tablespoons of oil and the butter in a large skillet (cast iron works well, but any will do) and add your onion. Sauté until slightly tender and add rice. Coat rice well with oil and let sizzle and toast well.

Step 3 - Pour your white wine in and stir well. Pour two ladles (about 1.5-2 cups) of HOT chicken broth into pan and stir rice well. The point is to keep the rice moist with broth, cooking it over medium-high heat and put another ladle of broth in just as the previous ladle is cooking out. Never let the rice dry out or burn, but don't smother it with liquid, either. You don't use a lid to cook this rice, and it takes about 30 minutes from the time you first start putting liquid on the rice until it is completely finished. The final result will be a creamy (but not mushy) rice mixture. You'll need to be available to stir often, especially right after you spoon the broth in. There's about 5-8 minutes in-between ladles depending on your stove; which is plenty of time to make a salad or other green vegetable on the side. You can also fry and tear up your chicken or pick it off the rotisserie bone and prepare it to toss into the rice.

Step 4 - Toss chicken in with rice when it is almost finished cooking.

Step 5 - When you are down to your last 1/4 cup of broth and the rice is done, pour that in and turn the stove off - leaving the pan on the heat. Add in your milk and about 3/4 cup parmesan cheese. Salt and pepper to taste and stir well.

Step 6 - Enjoy!

Goes well with peas, green beans, salad, and crusty bread.


Technorati Tags: Food, Cuisine, Italian, Chicken, Cook, Dinner, Delicious, Yummie, Comfort Food, Recipe, Risotto, Mushrooms, White Wine, Rice

Lasagna #2

This recipe is out of my husband's family cookbook. I made it the other night, and it was really good. I hope you enjoy it, too. My husband calls this "reunion lasagna" because it makes a HUGE amount. It's a good dish to split into two smaller pans if you are cooking for a sick friend at church. You can make one meal and serve two families of 4.

INGREDIENTS:
1 pound of ground beef (recipe says up to 2 lbs., but I think that's overkill)
1 clove minced garlic
1 tablespoon parsley flakes
1 tablespoon basil
1 teaspoon salt
1 can crushed tomatoes (16 oz) - or you can crush your own after peeling
2 cans tomato paste (I used one, and felt it was plenty)
10 oz lasagna noodles or 8 noodles (we use whole wheat)
24 oz large curd cottage cheese (or small curd - doesn't matter)
2 beaten eggs
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup parmesan cheese
1 pound (16 oz) mozzarella cheese in thin slices (deli cheese works great)

INSTRUCTIONS:
Brown meat and drain if greasy. Add next 6 ingredients. Simmer uncovered about an hour (great time to make a salad). Cook noodles in water. Drain noodles and swipe them each with a little butter so they won't stick together and tear. Leave them aside in a strainer until ready for them. Combine cottage cheese with next five ingredients.

Place half of noodles in a greased 13X9X2-inch dish (or throw-away foil lasagna pan). Spread half cottage cheese mixture on top of noodles. Lay 1/2 the mozzarella cheese slices on next. Pour 1/2 meat mixture on top of cheese slices. Repeat layers. Sprinkle parmesan cheese on top of last meat layer.

Bake at 375 for 30-40 minutes. You may freeze and use later. Bake longer if frozen first. Let stand 10 minutes before serving. Serves 8 people.

Heavenly Stuffed Mushrooms

This dish is so yummy and only takes about 30 minutes to make - tastes gourmet and is soooooooooo easy! It almost tastes like there is crab meat stuffed in the caps, but there is no meat at all! My husband makes these every time we eat Lasagna Roll Ups (see previous recipe). It originated in Italy. We got it from the Betty Crocker International Cooking Made Easy (softback grocery-store) cookbook.

INGREDIENTS:
1.25 lbs large mushrooms (about 12)
4 medium green onions, finely chopped
1 clove garlic
1/4 cup butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tblsp chopped fresh parsley
1/2 tsp salt (added more)
1/2 tsp dry basil leaves
1/4 tsp pepper (added a bit more)

INSTRUCTIONS:
Heat oven to 350F. Grease rectangular baking dish (13X9X2).
Cut stems out of mushrooms and put in food processor.
Pull Parsley apart, wash, shake dry and put in food processor with stems.
Chop green onions.
Heat butter in pan.
Blend mushroom stems, parsley, seasonings and chopped onions while still in food processor.
Dump into pan and cook mushroom mixture until soft and tender.
Remove from heat.
Stir breadcrumbs and parmesan cheese in with buttery mushroom mixture in a small bowl. Clean mushroom tops and line on greased pan with holes up.
Fill each hole with mushroom/breadcrumb mixture (heap it on top).
Bake uncovered for 15-20 minutes depending on oven/elevation.
Serve hot.
Watch everyone fight for the last one!

Side note to chef: It's OK to let filling get outside of mushroom and fall to bottom of pan if you have extra - the filling is fabulous, and the best part!

Lasagna Roll-Ups and Salad

Here's my impress the crowd meal. My husband made this recipe for 30 people at my kiddo's last birthday party and everyone raved about it.

You young married cooks take note: This recipe is a MUST HAVE if you've been serving your man boiled chicken or hamburger helper! If it doesn't impress him, you'll have to buy something from Victoria's Secret and give up on cooking! Ha!


The recipe is from an older supermarket cookbook called "Best Recipes: Dalla Casa Buitoni - Contandina Italian Cooking - Quick, Easy, Delicious" - Long name, but priceless little soft-back check-out line recipe book! I can't tell you how many meals have been saved by grocery line cookbooks in my house!

Lasagna Roll-Ups

INGREDIENTS:
1 lb mild Italian sausage - casings removed

1/2 cup chopped onion

1 clove garlic (minced)

1 1/3 cup (12 oz) can Contandina tomato paste (the brand counts!)

1 2/3 cup water

1 tsp dried oregano leaves crushed

1 egg

1 pkg. (10 oz) frozen spinach, thawed and squeezed dry

2 cups (15 oz) ricotta cheese

1 1/2 cups (6 oz) shredded mozzarella cheese DIVIDED

1 cup (4 oz) grated parmesan cheese (not the powder!)

1/2 tsp. salt

1/4 tsp. ground black pepper

8 dry cooked and drained (kept warm) lasagna noodles (whole wheat is really awesome - try Hodgeson mills brand)

INSTRUCTIONS:
In a large skillet, crumble and cook sausage. Add garlic and onion and cook until no longer pink. Drain. Stir in tomato paste, water, oregano and basil; cover. Bring to boil. Reduce heat to low; simmer, uncovered, for 20 min. In medium bowl, beat egg lightly. Add spinach, ricotta cheese, 1 CUP mozzarella cheese, parmesan cheese, salt, and pepper. Spread about 1/2 cup cheese mixture from bowl onto each noodle and roll up into a spiral. Place seam side down in 12X7.5 inch baking dish (lasagna pan/cake pan). Pour sauce over rolls; top with REMAINING mozzarella cheese. Bake in preheated oven at 350 degrees F for 30/40 minutes or until heated through with melted cheese on top.

We serve this with a salad (chopped broccoli heads, chopped cauliflower heads, chopped green onions, chopped tomatoes, chopped avocado slices, Italian dressing from a powdered mix), cold black olives in a side dish, stuffed mushrooms - my husband makes these (optional), and a pre-packaged (frozen) baked Italian French loaf with butter and seasonings cooked in the oven.

This meal is a crowd pleaser!

Giuseppe's Spaghetti alla Matriciana

Giuseppe is an Italian missionary in Italy who can really cook! Ammie (who I talk about way too much in here) knows him because her husband is from Italy. I have eaten Giuseppe's Spaghetti alla Matriciana a few times... and it was wonderful, aside from the soggy bacon. Ammie and I discussed the recipe, as I enjoyed the bacon flavor, but don't like the soft texture of the bacon in Giuseppe's original recipe. She said she re-fries her bacon to make it hard - an added step that makes this recipe almost perfect for bacon lovers like me!

I'm a no-fat, no-soggy bacon kind of girl (and actually eat turkey bacon most of the time)... so if you love the taste of bacon, and love fresh-tasting true Italian foods... this recipe is a winner!

Ammie's Twist on Giuseppe's Spaghetti with Bacon

INGREDIENTS:

• 1 1/2 lb. lean bacon (sub turkey bacon for non-pork eaters)
• olive oil (only if bacon sticks to pan)
• red pepper flakes (to taste)
• 1/2 cup dry white wine (dry makes the difference!)
• diced onion (about 1 small or 3/4 medium)
• Hunt's diced or petite diced (any flavor) tomatoes
• dash of salt
• whole wheat spaghetti noodles (OK, if you MUST, you can use the nutrient-free white ones)
• side salad or bread (optional)

INSTRUCTIONS:

Cut fat from bacon and slice into tiny strips of about 1 inch in length. Use olive oil if you wish while frying bacon until crispy and well-done. Add red pepper flakes. After bacon is crunchy, add white wine and cook down until you return bacon to a crisp state (wine will evaporate). Remove bacon with slotted spatula and put on plate. Add chopped onion to same pan with bacon drippings (do not drain). Sauté until tender. Add Hunts diced tomatoes with dash of salt and cook down and then simmer. After giving time for flavors to blend, put hot sauce in blender (carefully) and pulse until smooth (if you want, you an also do this to the canned tomatoes before you cook them, but it tastes good with the onion blended in as well). Add your twice cooked bacon back to the sauce. Heat through. Serve over spaghetti noodles (thin noodles - speghettini - are Ammie's pick, and she breaks them in half before cooking). Serve with salad and garlic bread as a complete meal.

Cheese Ravioli with Fresh Tomato and Artichoke Sauce

This is what we had for dinner tonight (6-29-05). It was pretty good. One out of two kids loved it. The one that wouldn't eat the ravioli ate all her artichokes - go figure! My picky eater ate everything BUT the artichokes. Oh, well - can't please everyone, so I'll just please mama! The artichokes we got were marinated in oil and sauce, and instead of adding additional oil, we just poured the artichoke "juice" out of the jar - yummy! I added one of the reviews from Allrecipe.com as well as the recipe. As the reviewer stated below, it is very light and yet fills you up. If it weren't for the bleached flour in the pasta we ate, I would think we had a 100% healthy super!
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Cathy's notes: "This sauce is quick and easy. It goes well with other pasta types such astortellini or penne. I serve this with a good quality, crusty bread."

Original recipe yield: 4 - 6 servings.

INGREDIENTS:

• 2 (9 ounce) packages fresh cheese ravioli
• 1 teaspoon olive oil
• 1 tablespoon olive oil
• 1 pound roma tomatoes - peeled, seeded and chopped
• 1 (6.5 ounce) jar marinated artichoke hearts
• 1/2 cup chopped green onions
• 3 cloves crushed garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons grated Parmesan cheese

-----------------------------------------

DIRECTIONS: Cook ravioli according to package directions. While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high flame. Add tomatoes, artichokes, green onions, garlic, salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat. Drain pasta well. Toss pasta with sauce and mix well. Transfer to serving platter. Garnish with Parmesan cheese.

REVIEW: This recipe is a keeper. I made this for a non-vegetarian crowd and it was a huge hit. Very light and filling. I garnished with feta and followed other reviewers advice and simmered the sauce longer. This recipe is all about fresh tomatoes. Don't even think about using canned!

Recipe compliments of Allrecipe.com - Submitted by: Cathy Burghardt