While everybody else is posting their Easter inspirations, here I am with a nice heavy pasta dish, lol. In all honesty, I did not intend for this dish to be so rich. I was going for a light wine and cream sauce but what I got was quite the opposite. That doesn't mean it wasn't delicious. I was just REALLY filling. Last weekend my BFF and I dragged our hubs to the city with us for what I call a "food blitz". Actually, since we had the whiney men with us, this was a truncated blitz because we did not hit the west village for meatball grinders, arancini and sausages (next time Fiacco's!). This trip was all Little Italy and Chinatown. YUM! The hubs and I decided to try a new variety of ravioli from Piemonte - Pesto! This is the result. I have to admit it was tough to decide whether to go red or white as either would have been tasty. We had already had red sauce twice this week so white won out. It was delicious and filling. If you ever find yourself on the corner of Grand and Mulberry, definitely check out Piemonte! You won't be disappointed!
Pesto Ravioli with Italian Sausage, Marinated Roasted Tomatoes, and Rapini in a Creamy Alfredo (ish) Sauce.
1 box fresh Pesto Ravioli
2 Tbs Olive oil
1 lb sweet Italian Sausage
1/2 bunch Rapini (broccoli rabe) rinsed
5 cloves garlic, chopped
1/4 C marinated Roasted Tomatoes (I get mine at Murray's Cheese)
1/2 C white wine
6 oz cream cheese
1 C milk
1/2 C Parmesan cheese
s&p to taste
In a large pot bring salted water to a boil. cook ravioli until al dente.
Heat oil in a large skillet, add sausage. Brown on all sides and set aside (does not have to be cooked through at this point)
Add additional oil if needed and add rapini to the pan. Saute until soft. (once soft you can choose to chop the rapini or leave it whole - we like it chopped)
Add garlic and continue to saute until fragrant
Add tomatoes, saute
Deglaze pan with white wine.
Add cheeses and milk
Slice sausage and return in to the pan. If sauce is too thick add more milk.
Cover and simmer on low until sausage is cooked through.
Gently fold in cooked ravioli or serve over ravioli - your choice!