Designer Ravioli & Bolognaise Sugo
October 4th 2009 11:41
Roast Pumpkin & Sage Ravioli as well as Kalamata Olive & Fetta Ravioli with my Superb Shiraz drenched Bolognaise Sugo!
At present my current state of mind has me focused on food and all I can dream of is creating divine tasting foods that make me feel happy. Many reasons for this but will not go into it now. Just read and enjoy and maybe even try.
So here is the recipe that was for dinner tonight!
Sugo:
Made with Australian virgin olive oil , olives grown on Australian terra firma down in South Australia , one finely chopped Spanish onion and 2 cloves of finely chopped garlic.
Saute this together and lightly make the ingredients translucent.
Add to this the organic finely minced beef around 500gms.
Saute until all the meat is sealed through and has a light brown tinge to it.
Add a dash of oregano. Freshly pulled off the stalk that has been sundried.
The aroma is tantalizing as it hits the mixture in the saucepan.
To this add chopped fresh parsley and stir in lightly as well as chopped fresh basil.Be generous.
Then you should have prepared some grilled or char grilled vegies of any taste you desire that is zucchini, tomatoes, eggplant , pumpkin etc(this should be blended before added to the mixture .
Turn it into your mixture and add a tin of finely chopped tomatoes. Add a little water or if you have fresh home made stock , this is okay too as it adds a bit of flavour that is a tad different.
Let it simmer gently and add salt to taste as it simmers.
Half an hour before serving add a fair drop ( around 1/2 a cup) of bold Shiraz or Cabernet Sauvignon or Merlot from McLaren Vale in South Australia . Depending on the wine you add will make the Bolognaise Sugo taste very unique , each wine will give it a different edge.
Just before serving a tablespoon of sugar sprinkled and stirred in.
Now boil a pot of water with olive oil and salt and when it has boiled add your ravioli .
Once the ravioli rises to the top , you can do a taste test , strain and get ready to serve.
On a lovely White plate place your ravioli , mix your sugo into it. Present it with some sprinkles of basil and parsley over the top.
I then grate Goat cheese , hard goat cheese into abowl and allow everyone to sprinkle it on themselves.
Yummo!
Whilst I make my own ravioli it is easy enough to buy scrummy ones all over in great delies and super markets
A great book to buy on different recipes that are more tempting is a title ....My Hungarian Kitchen Rhapsody by Katalin Csardas , if you like to cook try to buy it or borrow from library , plenty to get your taste buds going and it is a good read as it has a great story to tell.You can also buy it on line at www.katalincsardas.com
At present my current state of mind has me focused on food and all I can dream of is creating divine tasting foods that make me feel happy. Many reasons for this but will not go into it now. Just read and enjoy and maybe even try.
So here is the recipe that was for dinner tonight!
Sugo:
Made with Australian virgin olive oil , olives grown on Australian terra firma down in South Australia , one finely chopped Spanish onion and 2 cloves of finely chopped garlic.
Saute this together and lightly make the ingredients translucent.
Add to this the organic finely minced beef around 500gms.
Saute until all the meat is sealed through and has a light brown tinge to it.
Add a dash of oregano. Freshly pulled off the stalk that has been sundried.
The aroma is tantalizing as it hits the mixture in the saucepan.
To this add chopped fresh parsley and stir in lightly as well as chopped fresh basil.Be generous.
Then you should have prepared some grilled or char grilled vegies of any taste you desire that is zucchini, tomatoes, eggplant , pumpkin etc(this should be blended before added to the mixture .
Turn it into your mixture and add a tin of finely chopped tomatoes. Add a little water or if you have fresh home made stock , this is okay too as it adds a bit of flavour that is a tad different.
Let it simmer gently and add salt to taste as it simmers.
Half an hour before serving add a fair drop ( around 1/2 a cup) of bold Shiraz or Cabernet Sauvignon or Merlot from McLaren Vale in South Australia . Depending on the wine you add will make the Bolognaise Sugo taste very unique , each wine will give it a different edge.
Just before serving a tablespoon of sugar sprinkled and stirred in.
Now boil a pot of water with olive oil and salt and when it has boiled add your ravioli .
Once the ravioli rises to the top , you can do a taste test , strain and get ready to serve.
On a lovely White plate place your ravioli , mix your sugo into it. Present it with some sprinkles of basil and parsley over the top.
I then grate Goat cheese , hard goat cheese into abowl and allow everyone to sprinkle it on themselves.
Yummo!
Whilst I make my own ravioli it is easy enough to buy scrummy ones all over in great delies and super markets
A great book to buy on different recipes that are more tempting is a title ....My Hungarian Kitchen Rhapsody by Katalin Csardas , if you like to cook try to buy it or borrow from library , plenty to get your taste buds going and it is a good read as it has a great story to tell.You can also buy it on line at www.katalincsardas.com
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Comments (2)
Comment by KateSk
on Death Awaits Us ...None Too Soon !
Solo Kat
I too have told the family , when I go it is Party Time!
I actually like the funeral celebrations of New Orleans , good Jazz music and a street celebration of some kind, great food and drink!
As to whether I want to be buried or cremated and my ashes turned into an angel that is mixed with concrete and sits in the garden ...not decided on that one yet .
Hopefully I still have time to make that last decision and write it down as a dying wish.