Rigatoni and Chicken Bake with Artichokes – Round Two

By the time this is posted, we will be in full swing of the big move – the unpacking stage. The kitchen is going to require some work to get things just where I want them to be. The great thing about the new digs is that it has a huge bonus room, just off the living room. While this could be turned into a family room or media room, we have elected to create an actual dining room. (With no distractions – no electronics allowed!)

There is a breakfast nook just off the kitchen that could be used as the family dining area. However; that’s not the plan – I want to utilize the space with a big butcher block or other table (like an old farm table) and create a great “prep” area – with shelving and a low hutch for all my kitchen goodies. Room to stretch out and strut my stuff so to speak. The natural light in the room is amazing – can’t wait to set up the camera equipment and really get to cooking.

While I’m excited about all the possibilities, there are some draw backs. There is no pantry – it’s an older home, but still I know people kept food in the house, you would think a pantry would be a must. I am accustomed to the no-pantry concept, since the home we are leaving behind (also an older home) lacked an actual pantry as well. There, we used a large hutch as a pantry. The new place has two closets (down the hall and around the corner from the kitchen) with tons of shelving. There is something else in the hall built-ins that I don’t understand. There’s an actual cutting board – I’m not sure why someone would need a cutting board in the middle of the hallway, but there it is. Go figure –

Anyway, recently I shared a recipe very similar to this one, Pesto-Alfredo Pasta Chicken Bake a dish inspired by The Cooking Jar. Not only was this dish absolutely incredible, the leftovers were equally as delicious. Until things get settled in the new digs, we’ll be looking for meals that can stretch throughout the week, and my Rotini and Chicken Bake with Artichokes are just the ticket. Not only do we have a bag of cooked chicken in the freezer, but I still have an extra jar of Marinated Artichoke hearts from our 4th of July celebration. I wanted to make sure I had enough to make my Panko-Parmesan Marinated Artichoke Hearts with Lemon-Basil Aioli for everyone. I worry all the time about not making enough food, and as a result, there are “extra” ingredients for later. (If you would like the recipe, check out Hurray for The Red, White and Blue).

This is a dish I shared a few years back. With all this moving, it’s one I’m making again. Hope you enjoy.

Rigatoni and Chicken Bake with Artichokes
1 lb Rigatoni pasta
1 tablespoon olive oil
1 medium red onion, chopped
1 orange bell pepper, chopped
2 cups shredded cooked chicken (about 1 roasted chicken)
1 can (14.5 oz) diced tomatoes Italian style
1 can (14 oz) Marinated Artichoke Hears, drained and quartered
6 oz sliced green olives (optional)
1 teaspoon dried Italian seasoning
2 Cups Mozzarella Cheese, shredded
1/4 Cup White Wine (Optional)

Cook pasta according to package directions until al dente. Drain and set aside.

While the pasta is cooking, gather and prepare all your other ingredients.

Preheat oven to 350-degrees. Spray a 2-quart casserole dish with nonstick cooking spray.

Heat oil in large deep skillet over medium heat until hot. Add onion and pepper; cook and stir about 1 minute. Add chicken, tomatoes with juices, pasta, artichokes and Italian seasoning; mix until combined.

Place half of the chicken mixture in prepared dish, sprinkle with half of the cheese. Top with remaining chicken mixture and cheese. If desires, pour a little white wine over the casserole before placing it in the oven.

Bake, 20-30 minutes or until hot and bubbly.

Serve with warm bread and a simple salad for an easy weeknight meal.



Spaghetti Bolognese with Chicken and Pancetta

Panchetta is Italian Bacon, of sorts. Both American Bacon and Italian Pancetta are pork, usually from the pork belly section. Typically both have been cured (while some bacon is sold uncured). Bacon is cured in salt, either in a brine or packed in salt. It is then aged by drying the meat, be it dried in cold air for weeks or even months, or smoked (my favorite kind of bacon). Pancetta can also be cured in simple salt, but seasonings and other aromatics are often added to the curing process to infuse Pancetta with its distinctly Italian flavors. While this recipe can be made using Bacon, depending upon the type of bacon, the flavor will vary.

The second point of conversation needs to be the very concept of Spaghetti Bolognese, a dish not found in Italy. That is not to say Bolognese isn’t Italian – it most certainly is, just not served over a mound of round Spaghetti noodles. Here in America, we equate Italy with Spaghetti as though no other pasta existed. The truth of the matter is that in Italy, Spaghetti noodles are not used in a Bolognese, and for good reason. Spaghetti is round. Tagliatelle is typically the pasta of choice. The long, flat noodles lend themselves beautifully to any sauce. Just as you won’t find Spaghetti Bolognese in Italy, the idea of Spaghetti with Meatballs is a foreign concept. (As is – surprise – Ham and Pineapple Pizza!) There are many dishes that are found in American-Italian restaurants that you won’t find in Italy. That isn’t to say these dishes aren’t delicious, they are. However; American-Italian cuisine isn’t the same as true Italian cuisine.

I am at my very roots, an American home-cook with some heavy Southern influences in the kitchen. While I like my dishes to be as “authentic” as possible when exploring the world through what I cook, there are certain liberties that are sometimes taken. My guys love Spaghetti with just about anything, and so a lot of the my authentic Italian sauces are not generally served over the correlating pasta of choice in Italy. I feeling is, if it is what you like, go for it authentic or otherwise.

For that matter, in Italy you would not find Chicken in a Bolognese, so we are taking all kinds of liberty with this dish. What makes this recipe Bolognese in spirit? It is the use of carrots, celery, tomatoes and cream in a sauce that has been kissed with wine. While Bolognese is usually made with a red meat and incorporates a red wine, since this dish utilizes a milder meat in the sauce, the red wine has been replaced with a fortified white wine to enhance rather than dominate the flavor.

For a “red” sauce that is more in keeping with a true Ragu Bolognese, see my recipes for Classic Ragu Bolognese with Beef, Veal and Pancetta or Fettuccine Bolognese (That’s Inexpensive and Easy to Make).

This wonderful, lighter version of Spaghetti Bolognese was inspired by Kimberly at The Darling Gourmet. Her blog is an absolute delight – an invitation to tour the world through taste. I’ve included a link to her original recipe at the bottom of the page.

Spaghetti Bolognese with Chicken and Pancetta
1 yellow onion, finely diced
1/2 Cup baby carrot, finely diced
1 celery stalk, finely diced
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, pressed
1 lb ground chicken
1/4 lb Pancetta, chopped
½ cup fortified white wine (such as vermouth)
2 cans (15 oz) crushed Italian tomatoes
1 cup chicken stock
½ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ cup heavy cream
¼ cup grated Parmesan cheese
3 tablespoons fresh basil, chopped
Salt and pepper
1 lb spaghetti, cooked al-dente
Italian Parsley, for garnish

Peel and finely dice yellow onion. Set aside in a large bowl. Wash and finely dice baby carrots. Add carrots to the onions and set aside. Wash and finely dice celery stalk. Add celery to the vegetable mixture and set aside.

Peel garlic and set aside until ready to press into the dish.

Over medium-high heat, melt butter with olive oil. Take care not to allow butter to burn. Once the butter has melted and is hot, add the bowl of finely chopped vegetables. Saute the vegetable mixture until softened, about 6 minutes.

Press garlic into the sauteed vegetables and cook another 30 seconds or so until aromatic.

Add ground chicken to the pan, breaking it into small pieces as it cooks. Cook for about 5 minutes or until no pink is remaining.

Add Panchetta and cook for about 2 or 3 more minutes.

Increase the cooking temperature to high, add wine and let everything come to a full boil for about 2 minutes.

Add canned tomatoes with their juices, chicken stock, Rosemary and Thyme. Let sauce return to a boil, then reduce the heat to low and simmer the pot, uncovered, for about an hour, until the sauce has thickened slightly.

Bring a large pot of water to a full, rapid boil. Add a pinch of salt to the water to increase boiling temperature.

Add pasta to the boiling water. Cook according to package directions, stirring the pasta to prevent sticking as it cooks.

While the pasta is cooking, add the cream, Parmesan cheese and basil to the sauce. Gently stir well to incorporate the creamy textures and fresh herbs to the sauce. Taste and season with salt and pepper as needed.

To serve: Drain pasta (but do not rinse), shaking off any excess moisture. Empty pasta into a large, rimmed serving platter or large bowl. In another large bowl, empty sauce. Incorporate pasta with sauce at the table, served family-style. Garnish plates with a little parsley for some added color.

NOTE: As with most pasta sauces, this will intensify in flavor with age. The sauce can be made up to two days before serving to let all the flavors marry. Simply warm the sauce gently as the pasta cooks.

original recipe: https://www.daringgourmet.com/spaghetti-with-chicken-bolognese/

Lasagna Roll-Ups stuffed with Chicken and Italian Cheeses

Have you ever had a Lasagna Roll-Up? These things are awesome! Great for supper time, pretty as an appetizer or to serve up something different at your next pot luck. I’ve made Lasagna Roll-Ups using just an Italian Cheese filler, with Italian Sausage, a traditional meat filling and with today’s share, cooked chicken. Any cooked chicken will do, from last night’s left over roasted chicken to a rotisserie chicken from your local deli. To transform this recipe into an appetizer, simply cut the lasagna noodle in half width-wise to create two short noodles. Fill as you normally would, roll tightly and then cut in half again. Bake, remove from pan with cocktail skewers and plate with some Marinara Sauce for dipping. As a supper, the lasagna roll-ups are great for kids since the rolled lasagna is easier for little hands to handle. For a fancier presentation, ladle some sauce in the center of a plate, place three roll-ups upright in the sauce and top with some fresh basil for garnish. Paired with some warm, soft bread sticks and a nice Italian salad, you’ve got the makings for a supper fit for company. The sky is the limit.

The pasta sauce for this dish can be any red sauce of your choosing. I like to mix mine with some Italian-Style chopped tomatoes for extra flavor and texture. Fresh, chopped Roma tomatoes also work well when in season.

Chicken and Italian Cheese Stuffed Lasagna Roll-Ups 
8 Lasagna Noodles, cooked
3 cups Chicken, cooked
1/4 cup Milk
1 cup Ricotta Cheese
1/4 cup crumbled feta cheese
1/8 teaspoon white pepper (just a pinch)
3/4 Cup Baby Spinach, torn into pieces
2 cups Pasta Sauce
1/4 cup Parmesan Cheese, grated
1/2 Cup Basil, finely chopped

Pre-heat oven to 375 degrees.

Bring a large pot of salted water to a boil. Cook Lasagna noodles until just al-dente. Drain and lay noodles flat on a baking pan in a single layer until ready to fill. By laying the pasta out flat, this will make rolling tightly a little easier. The pasta should be warm and pliable.

While the water comes to a boil and the Lasagna noodles cook, prepare the filling.

Shred/chop cooked chicken meat as you would for chicken salad, into smaller pieces that will blend easily with the rest of the filling mixture. Place chicken in a medium bowl. Combine chicken with milk, Ricotta and feta cheeses.  Season with pepper. Stir/fold mixture to blend.

Spread about 1/2 cup of the filling mixture on each Lasagna noodle. Top chicken mixture with a sprinkling of torn baby spinach leaves. Press lightly to hold spinach in the cheese mixture.

Roll each filled noodle jelly-roll fashion. Spread pasta sauce into a 13″ x 9″ baking dish. Arrange Lasagna rolls, seam-side down on top of the sauce in the baking dish.

Cover baking dish with foil and bake in the oven for about 30 minutes or until hot.

While pasta is baking, finely chop fresh basil. In a small bowl, mix basil with Parmesan cheese and set aside until ready to use.

Once roll-ups are hot, remove from oven, remove foil and sprinkle with basil/Parmesan mixture. Return to the oven, bake another 8-10 minutes or until cheese has melted and is just beginning to brown.

Serve and enjoy! If desired, drizzle with some of the pasta sauce and more Parmesan cheese.

Pesto-Alfredo Pasta Chicken Bake

This beautiful recipe is inspired by The Cooking Jar (http://www.thecookingjar.com/). Farah has a wonderful approach to her blog – everyday cooking for everyday cooks. While I love experimenting with recipes, it also means I need to google some of the ingredients as I wonder “What the heck is that?” With The Cooking Jar, you will recognize every ingredient – most of those “real” ingredients are probably already in you kitchen.

Since I am in the process of packing up my kitchen for our pending “big move” to a new life in a new city, I’ve taken the liberty of making a few changes to the original recipe.

While Farah gives you an assortment of pasta possibilities, I’ve used a Penne Rigate in my version since it’s what I have in the pantry. Farah also included an awesome recipe for home-made Alfredo Sauce. Since we have several jars of Alfredo Sauce remaining in the pantry from our last Costco run, I wanted to use a jar of prepared sauce rather than make sauce from scratch. That said, I have added a few delights to the processed sauce. I also added crushed garlic from a jar to her recipe (another Costco purchase that I’d rather not have to pack). One final Costco ingredient was that big bag of Rotisserie style chicken meat in the freezer. The bag was originally bought to make a chicken salad that I never got around to making. While there is no way to get the freezer COMPLETELY empty before the move, I am working hard to get it as empty as possible. Besides, moving is costly – so we are trimming the budget as much as possible by utilizing what foods are on hand rather than stock up on more “future” endorsers, no matter what the sale price might be. We have always maintained a well-stocked pantry and jam-packed freezer. Thank goodness for my past future planning – our food budget has been greatly reduced by using up all those sale items purchased back when.

The recipe had me blend the Italian Seasoned Breadcrumbs with Parmesan Cheese and some olive oil. While I’ve used breadcrumb and cheese combinations for a variety of toppings to a baked casserole before, I’ve never added olive oil to the mix. It gives everything this wonderful “finish” that made spreading over the top of the casserole oh so easy. Next time I’m going to try it with my Creamy-Cheesy Au Gratin Potatoes or to add to my Better Betty Crocker Au Gratin Potatoes – Almost from Scratch when I’m feeling a little lazy.

With the kitchen turned up-side-down and packing crates everywhere, this was a delight to prepare for my hungry “crew” – effortless meals is what I am all about these days – effortless and delicious. This Pesto-Alfredo casserole was spot on the mark in both categories.

Pesto-Alfredo Pasta Chicken Bake
16 oz. Penne Rigate
3 cups cooked chicken, cubed
2 cups Italian cheese blend, shredded
5 oz. fresh baby spinach
1 can (15 oz.) petite diced tomatoes, drained
1 Jar Alfredo sauce, improved below
2/3 cup milk
1 jar (7 oz.) pesto
2 Tablespoons Crushed Garlic (Jar) or to taste
½ cup Italian breadcrumbs
1 cup Parmesan cheese, grated
1 tablespoon olive oil

Cook the pasta until just before al dente. DO NOT over cook the pasta as it will continue to cook while baking. Drain and rinse pasta under cold water to stop the cooking process.

While the pasta is cooking, pre-heat the oven to 350 degrees.

Combine chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto in a bowl large enough to hold the pasta as well. Stir to blend everything together. Add pasta to the chicken mix and give it another stir to combine all the ingredients. Set aside.

Lightly spray a 9″x13″ casserole dish with cooking spray. Pour the chicken/pasta mixture into the prepared casserole dish. Spread evenly with the back of a spoon and set aside.

In a small bowl, combine seasoned breadcrumbs,Parmesan cheese and oil. Sprinkle the breadcrumb mixture over the casserole.

Place casserole, uncovered, into the preheated oven on the middle rack. Bake for 30 minutes or until piping hot and bubbling with goodness.

Remove from oven and let rest for 5 minutes before serving.

Serve with a crisp green salad and warm garlic bread and enjoy!

Best Alfredo Sauce from a Jar
1 Jar Bertolli Alfredo Sauce
1/4 Cup Heavy Cream
1 Teaspoon Chopped Garlic (from a jar)
Fresh Ground Pepper to taste
1 Pinch Nutmeg

In a sauce pan over low heat, empty jar of Alfredo Sauce.

To the now empty jar, add about 1/4 cup cream. Close jar and swirl, shake to blend and gather any remaining sauce with cream. Pour into the pan.

Add chopped garlic, fresh pepper and just a pinch of Nutmeg. Stir gently and heat over low heat. Alfredo sauce is best when allowed to gently warm.

Use in above recipe or pour over favorite pasta, toss to blend.

Taste and adjust pepper as necessary.

  • Note: If using the sauce alone with no other “color” such as basil or spinach or other herbs in the dish, you can add a sprinkling of color when serving by chopping some Italian Parsley or fresh chives.

Original source: http://www.thecookingjar.com/pesto-chicken-pasta-bake/

Crock Pot Pizza Pasta

Today would have been Brother Dear’s 60th birthday. Over the years since his surrender to cancer, I’ve shared some of his favorite dishes to honor and remember him by.  His most favorites were summed up nicely with links on Christmas Eve the year of his passing in my post Celebrating Life – A Collection of Brother Dear’s Favorite Recipes.

Over the years, I’ve served up his favorites when I felt the need to draw him near. But the world moves on, and so do I. Although Brother Dear never tasted Crock Pot Pizza Pasta, with my first bite I knew it would have received his stamp of approval. It’s a strange sort of marriage that works well – the texture of Lasagna (one of his favorites) with the flavor of Pizza (top in his book).

Here’s to you, Brother Dear. Happy Birthday.

Crock Pot Pizza Pasta
1 1/2 pounds ground beef
1 (8 oz) package Rigatoni Pasta
1 (16 oz) Package Mozzarella Cheese, shredded
1 (10 oz) can Condensed Cream of Tomato Soup
2 (14 oz) Jars Pizza Sauce
1 (8 oz) Package Sliced Pepperoni

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

Brown the ground beef in a skillet over medium-high heat. Drain off grease.

In a slow cooker, alternate layers of ground beef, pasta, cheese, tomato soup, pizza sauce and pepperoni.

Cook on LOW setting for 4 hours.

Serve with a salad and garlic bread to complete the meal.

Simple Man’s Smokin’ Spaghetti with Beer

It’s interesting how one thought or memory will lead to another. Yesterday, I posted a recipe for Fried Ravioli – a recreation of a dish served at a Brewery we once frequented. The brewery got me to thinking about beer. Beer got me to thinking about a friend from eons ago – Nancy. Sadly we have lost touch over the years, but I still remember her fondly.

Nancy (and her family) were starkly different from anyone I had known before. I grew up in a typical middle-class family of the fifties and sixties. Dad worked, Mom stayed home. It was the same in every home in our neighborhood. Moms were Moms – that was their job. They raised the children, were active members of the PTA and planned the social events with fellow moms over coffee. Social events were backyard barbecues, picnics in the park or school related functions. Everything was simple. Life had no drama or complication. Dads went off to work, Moms packed the lunches and set us off to school. She was there waiting when we came home and made sure we had homework done before the family sat down at the end of the day for our evening meal.

The only exception was my friend, Susie. While she lived in the same sprawling neighborhood, she was an only child (a very rare thing back then). Susie’s mom worked outside the home – another rare family dynamic. While the rest of us were greeted by Mom and homemade cookies, she came home to an empty house. Her parents were alcoholics. At the end of the day, they drank their dinner while Susie opened a can of Spaghetti or made herself a TV dinner. (Looking back now, I think there were a lot more “functioning alcoholics” than we realized. Just take a look at popular television shows –Bewitched for example. Have a small problem, have a Martini. Have a bigger problem? Make it a double). What separated Susie from the other children of secret alcoholic parents in our neighborhood was that she took care of them rather than the other way around. Susie didn’t have many friends, and I was one of the few that had actually been inside her house. Having parents that passed out while watching Walter Cronkite wasn’t exactly socially acceptable. As Susie and I became better friends, she came to our house rather than go home. We did our homework together, and she enjoyed home-cooked meals for the first time in her life.

Along came Middle School (Junior High as we knew it). There was only one Middle School in our little neck of the woods. The school became the melting pot – kids of different social and economical backgrounds funneled in from all around. Suddenly we were exposed to kids that had childhoods vastly different from our own. I had never known families that didn’t have a Dad in the house, or people who didn’t live in a one-family home or those who didn’t live in a house at all. Some lived in apartments, others in trailer parks and even a few that lived in shacks – with none of the conveniences most of us take for granted, like indoor plumbing.

Nancy lived in a trailer with her mom and an uncle (although I got the feeling he really wasn’t an uncle).  At any given time, there were other people living in this tiny single-wide trailer – drifters, those down on their luck, anyone needing a roof over their heads for whatever reason. Nancy’s mom took everyone in no questions asked – and I admired that quality in her. Their trailer wasn’t in a park – it was on a hunk of land. No grass, no yard to play in – just dirt and weeds and a corral for the horses. (In my book, horses bet out a backyard any day. It was at Nancy’s house that I learned how to saddle up and ride like a real cowboy). Although the family didn’t have much, they shared everything and asked for nothing in return. While they appeared to be little rough around the edges, these were good people.

I remember the first time I had dinner at Nancy’s house. Her “Uncle” made a big pot of spaghetti. To the pot of sauce he added beer. It was wonderful – the yeast and hops and malts brought a whole range of flavors to what would have otherwise been a simple red sauce with ground meat.  Over the years, I’ve tweaked the recipe just a little while maintaining its original simple roots. The addition of chopped onions and bacon bits were not a part of that first meal. And my Parmesan Cheese doesn’t come in the little green can. It’s been a while since I’ve made Spaghetti with Beer. Indulging in this simple yet delicious supper is long overdue!

Smokin’ Spaghetti with Beer
1 Small Onion, chopped
1 lb Ground Beef
2 Strips of Bacon
1 Jar Spaghetti Sauce
2 Teaspoons Garlic Powder
Salt to taste
Pepper to taste
1 Can Beer
1 lb Spaghetti Pasta
1/2 Cup Parsley, chopped
1/2 Cup Finely Grated Parmesan Cheese
Parsley Sprigs for Garnish

Peel and dice one small onion. Set aside until ready to use.

In a large skillet (cast iron works best) over medium-high heat brown ground beef, breaking it into pieces as it cooks. Drain well and set aside.

Fry up bacon in the now empty skillet. When crisp, remove the bacon and set aside, leaving the rendered fats in the skillet.

Dump diced onions into the skillet and cook in the bacon renderings. Stir often and continue to cook until onions become almost translucent.

Return beef to the pan, mixing well with the onions. Crumble bacon into the mixture and give it another stir.

Add spaghetti sauce, seasonings and beer. Bring to a boil.

Reduce heat, cover and let simmer for about 30 minutes.

While sauce is simmering, bring a large pot of well-salted water to a boil. Add Spaghetti Pasta and cook al dente.

While the pasta cooks, chop the parsley and set aside.

Drain pasta. Mound pasta onto individual plates. Ladle sauce over pasta.

Just before serving, sprinkle spaghetti with chopped parsley and top with a little Parmesan Cheese.

Garnish each plate with a sprig of parsley and serve.

Fried Lobster Ravioli with Two Cream Sauces

Many moons ago, a restaurant and brewer opened just down the street from where we were living at the time. They brewed the usual – beer. They also brewed some of the most incredible Root Beer I have ever tasted. Hubby and I are not beer consumers. As for Kiddo, now that he is of the legal age to drink, he doesn’t mind a draft every now and then. However; he is our child – with a weakness for top-shelf Margaritas and a good Merlot. When it comes to wines, he’s become a bit of a snob. He feels the cork, sniffs and swirls, giving the illusion that he has been drinking wines for eons, and that he knows exactly what he is doing. Like Hubby, Kiddo prefers a red that is deep and full-bodied, the product the small berries of Cabernet Sauvignon, while I prefer the more delicate fruit of the Pinot Noir vine.

What does any of this have to do with Fried Lobster Ravioli? Nothing, except that the brewery I was speaking about had a Fried Lobster Ravioli appetizer that was utterly delicious. I had often ordered it for my entrée, along with bread and a house salad. The Ravioli was presented on a bed of greens (for color), served on a rectangular platter with two wonderful sauces on the side for “dipping”.

Learning to fry Ravioli at home wasn’t difficult. Coming up with the right combination of cream and prepared sauces was another story. Many attempts were utter failures. But from failure comes success!

These tantalizing pillows of lobster-filled ravioli can be served as an appetizer, as part of a multi-course supper or as the main event.

Fried Lobster Ravioli with Two Cream Sauces
Ingredients – Pesto Cream Sauce
3/4 cup heavy whipping cream
1/4 cup White Wine
2 tablespoons butter
1/4 cup prepared pesto sauce
Pinch Garlic Powder
1/4 teaspoon salt
1/4 cup Parmesan cheese, shredded

Pesto Cream Sauce: Heat heavy whipping cream and wine in a small, heavy saucepan over medium heat until hot but not boiling.
Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
Stir in Parmesan cheese, heat until melted. Keep warm until ready to serve

Ingredients – Tomato Cream Sauce
1/2 Jar Tomato Pasta Sauce
1/4 Cup Red Wine
½ Cup Heavy Cream
¼ Cup Freshly Grated Parmesan Cheese

In a saucepan, heat pasta sauce and wine. When bubbling, add cream and Parmesan cheese.

Reduce heat to low and simmer until heated through.

Keep warm until ready to use.

Ingredients – Ravioli
1 large egg, lightly beaten
1/2 cup seasoned fine bread crumbs
2 Tablespoons Parmesan cheese
1 Package Store-Bought Lobster Ravioli (refrigerated section)
3 tablespoons olive oil
Garnish: Small leafy greens

In a shallow bowl, lightly beat egg to blend white with the yolk. Set aside.

In another shallow bowl, combine bread crumbs and Parmesan cheese.

Remove Ravioli from packaging. If some of the ravioli are stuck together, gently separate them, taking care not to tear or damage the pasta pillows. DO NOT use if torn.

Dip each ravioli in egg, then in crumb mixture to coat lightly on both sides. Place on a rack over a baking sheet and allow to sit for about 10 minutes for coating to better adhere to the pasta.

In large skillet over medium-high heat, heat oil; add ravioli; cook 2 to 3 minutes on each side until golden.

To Assemble & Serve – As Appetizers to Pass: Plate fried ravioli on a bed of small greens such as Arugula, Mizuna or Frisée on a serving platter. Place sauces into two small bowls with spoons nearby.

To Assemble & Serve – As main entree: Spoon a little of each sauce on individual plates. Place a few ravioli on top of each sauce. Garnish with a little greenery.