Meat or no meat?
A good gravy is apt to contain just about anything except the kitchen sink. I have eaten so many good one's it hard to know just where to start. One variation I like particularly well is adding cubed veal and lean pork instead of meatballs to the basic sauce. The secret is to remove all the fat and brown the meat in a little oil and garlic before adding it.
Another great variation my husband Bill makes is with cubed lamb. It starts with making the basic sauce but without the oregano. He sautes about 1 lb. of cubed lamb, in olive oil, with several sprigs of rosemary. He then uses white wine instead of red to de-glaze the pan. He also adds 1/3 cup of fresh parsley (the flat Italian style) to the sauce to complete the dish. We serve this with rice or boiled new potatoes and it's just super.
Another great variation my husband Bill makes is with cubed lamb. It starts with making the basic sauce but without the oregano. He sautes about 1 lb. of cubed lamb, in olive oil, with several sprigs of rosemary. He then uses white wine instead of red to de-glaze the pan. He also adds 1/3 cup of fresh parsley (the flat Italian style) to the sauce to complete the dish. We serve this with rice or boiled new potatoes and it's just super.
Pink sauce
It seems that every Italian restaurant we go to has a pink or vodka sauce on the menu -- so what's the big deal?
Friends of ours have looked high and low for recipes and can't find one. The sauce is so simple it's hard to imagine you need a recipe at all. Start with your basic sauce except reduce the garlic amount by half and use no meat. I find that using a little zucchini or even a parsnip adds to the character as well. Cool the sauce and puree it in a blender or food processor. Strain to remove any of the bits and pour into a sauce pan. Heat the sauce to a simmer and add 1 oz. vodka (optional). Use caution since the sauce will flame if you're not careful. Continue heating the sauce for several minutes until the alcohol is evaporated. In a separate pan heat 1/4 to 1/3 the sauce's volume of heavy cream. When the cream is hot pour the cream into the sauce while whisking rapidly. Remove from the heat quickly and your sauce is ready to serve. Pink sauce is thin not thick and you can adjust the consistency by the amount of cream you use. You can also whisk in dollops of butter for an extra rich sauce. Several cooks I know also add a few grates of nutmeg before adding the cream. This also adds some additional flavor but don't over do it. Pink sauce also makes a great accompaniment to the ravioli appetizer listed below.
Friends of ours have looked high and low for recipes and can't find one. The sauce is so simple it's hard to imagine you need a recipe at all. Start with your basic sauce except reduce the garlic amount by half and use no meat. I find that using a little zucchini or even a parsnip adds to the character as well. Cool the sauce and puree it in a blender or food processor. Strain to remove any of the bits and pour into a sauce pan. Heat the sauce to a simmer and add 1 oz. vodka (optional). Use caution since the sauce will flame if you're not careful. Continue heating the sauce for several minutes until the alcohol is evaporated. In a separate pan heat 1/4 to 1/3 the sauce's volume of heavy cream. When the cream is hot pour the cream into the sauce while whisking rapidly. Remove from the heat quickly and your sauce is ready to serve. Pink sauce is thin not thick and you can adjust the consistency by the amount of cream you use. You can also whisk in dollops of butter for an extra rich sauce. Several cooks I know also add a few grates of nutmeg before adding the cream. This also adds some additional flavor but don't over do it. Pink sauce also makes a great accompaniment to the ravioli appetizer listed below.
Ravioli
Ravioli are a quick and versatile stuffed pasta, good to start a meal or as a main course. We prefer ravioli stuffed with meat or chicken in our appetizers but the cheese filled one's will work as well. You can also vary the effect and taste by the toppings you use. Believe it or not a fresh avocado or guacamole works spectacularly well. Also ravioli stuffed with artichoke, cheese and garlic is out of this world.
Fried breaded ravioli are a simple and unique way to start a meal. They can be served with a pink sauce or a little fresh tomato or basil sauce. Add some pine nuts on top for a different taste and presentation. To start boil your ravioli in salted water until 2/3 done. Remove and cool. Dip in an egg wash and bread with seasoned Italian bread crumbs. Fry in olive oil until lightly browned and serve with your favorite topping.
Fried ravioli Buffalo style. This dish always is meet with surprise and acclaim. Boil the ravioli in salted water until 2/3 done remove and cool. Heat a pan with olive oil and add cayenne pepper sauce (as much as you can stand). Fry the ravioli until brown. They won't brown completely just in spots. Serve immediately with a dollop of blue cheese and celery sticks. The meat or chicken filled ravioli work the best. The cheese filled are OK but the others are really superb.
Fried breaded ravioli are a simple and unique way to start a meal. They can be served with a pink sauce or a little fresh tomato or basil sauce. Add some pine nuts on top for a different taste and presentation. To start boil your ravioli in salted water until 2/3 done. Remove and cool. Dip in an egg wash and bread with seasoned Italian bread crumbs. Fry in olive oil until lightly browned and serve with your favorite topping.
Fried ravioli Buffalo style. This dish always is meet with surprise and acclaim. Boil the ravioli in salted water until 2/3 done remove and cool. Heat a pan with olive oil and add cayenne pepper sauce (as much as you can stand). Fry the ravioli until brown. They won't brown completely just in spots. Serve immediately with a dollop of blue cheese and celery sticks. The meat or chicken filled ravioli work the best. The cheese filled are OK but the others are really superb.