Ravioli with Tomato Cream Sauce

Great Sunday night easy meal. Recipe from Epicurious. Slight modifications: I used basil and added mushrooms and Italian chicken sausage from the meat counter at Whole Foods. Just toss in your favorite premade raviolis and this is done in 15 minutes. I would also use half a cup of white wine and cream, instead of the full cup of white wine because that would make the sauce a little thicker. Add a side of garlic bread and it's Mama DiNguyen's Italiana Cucina here.

Emmy came into the kitchen and said, "That smells de-LISH-us!" 

White wine and heavy whipping cream makes everything better. Added bonus: drunk toddlers sleep well!

Comments

[DB]

A little surprised a site like epicurious would omit this in an Italian pasta dish (they should know better) but there are a few items to keep in mind:

1. Add salt to the boiling pasta water. Approximately 1 tablespoon salt per 1 gallon water.

2. Right before draining the pasta, take a measuring cup full of the pasta water. It's incredibly flavorful and use it to thin out the sauce if it becomes too thick,

3. Add the pasta to the sauce before serving. If the package directions note to cook 9 minutes, cook it 7, drain and add the pasta to your sauce for the remaining 2 minutes. The sauce will infuse the pasta with its flavors.