Ravioli in Creamy Marsala Wine sauce.

Ravioli in Creamy Marsala Wine sauce.
Category: Italian Vegetarian

Time: 30 minutes

Serves: 4

Ingredients:

Semi frozen ravioli (4 cheese/mushroom/spinach) - 1 Pack
Shallots -2 medium
Bay leaf -1
Red Chillies - 2 small
Black Pepper - 1 pinch crushed and 2 corns

Garlic- 4 medium to large cloves

Thyme - a pinch


Italian seasoning - a pinch


Dried basil leaves - a pinch
Olive oil -1Tbsp
Red cooking wine - 3/4 cup
Marsala wine - 1/4 cup
Light whipped cream. 1/4 cup


Recipe:

Boil ravioli directed on the pouch. Strain and keep aside. In a shallow pan heat 1 tbsp olive oil. Add bay leaf, pepper corns, crushed red chillies, and finely chopped shallots and garlic. Saute for 7-8 muntes, till shallots are soft. Add a mixture of 3/4 cup red cooking wine and1/4 cup marsala wine (you can add more if you like a stronger sauce) Cook on low flame till sauce starts to boil and thicken. Sprinkle Italian seasoning, thyme and basil. Let cook on low flame for 2-3 minutes. Add salt to taste and a pinch of crushed black pepper. Add sweet cream as you desire. More the cream, richer the sauce. Let boil for 2 minutes. Add boiled strained ravioli and cook for 2-3 minutes before serving. Garnish with shredded Parmesan Cheese.

Note:
Boil the ravioli alongside the sauce so ravioli is hot when the sauce is ready.

Serving suggestion:
Best served by itself, with garlic bread or Bruschhetta. This sauce can be used with the stuffed Tilapia recipe posted here.

Parmesan crusted stuffed Tilapia fish.

Recently I have been cooking a lot with different kinds of cheese varieties and my favorite fish Tilapia. I finally decided to try out my own recipe to combine two of my favorite experimental ingredients. The more I use various types and forms of cheese, the more I want to explore the amazing possibilities of using it in everyday cooking. Well…and who doesn’t love cheese? So for all the cheese lovers out there, here is a very simple recipe to make a fantastic, rich, Italian entrée.

Ingredients:

For fillets:
1 pound large Tilapia fillets (tenderized)
1 Tbsp. Garlic paste
Salt
Pepper

For filling:
½ cup ricotta cheese
½ cup fresh mozzarella cheese (grated)
½ cup parmesan cheese
1 Tbsp. Philadelphia cooking crème
1 Tbsp. Sour cream
1 Tbsp. chopped sun dried tomatoes
1 Tsp. crushed red pepper flakes
Italian Seasoning.
Fresh or dried basil per taste.
Salt
Pepper
1 Tsp. olive oil or butter

For breading:
¾ cup bread crumbs
¾ cup finely grated parmesan cheese
Salt
Pepper
Italian seasoning

Method:

Step 1:
Marinate fillets with garlic paste, salt and pepper for at least 15 minutes before tenderizing. To tenderize fish or meat, place one fillet flat on a gallon Ziploc bag. Fold bag to cover the fillet. Pound both sides of the fillet with a meat mallet on a cutting board. This will break the connecting tissue and fibers and will thin out the fish. Set aside in a flat dish or a tray.

Step 2:
Mix all ingredients listed for the filling. Scoop filling and apply a thick layer on each tenderized fillet. Gently roll each fillet with the filling within. You can use a toothpick to hold it in place. Set aside in the same tray.

Step 3:
Mix all ingredients for the breading and gently apply thick layer of breading to the tilapia rolls. Heat olive oil in a shallow plan. Cook the breaded rolls for 5-7 minutes on each side, till a rich golden brown crust is formed on each side. Handle Tilapia very gently. This step can also be completed by using the superior technique of cooking – baking. Bake the rolls in a conventional oven for 20-30 minutes or till fish is completely cooked. This can be served with a soup and salad or as an entrée if served with your favorite white Italian sauce (e.g. marsala wine sauce, alfredo, garlic sauce etc). So look out for my upcoming post on Marsala wine sauce.
Eat yummy! Feel awesome!!
-Sheetal

Caprese salad

Ingredients

* 3 ripe tomatoes
* 1 pound fresh mozzarella cheese
* Fresh Basil or fresh dried and frozen basil
* Extra-virgin olive oil
* Coarse salt/garlic salt
* pepper


Layer slices of tomatoes and mozzarella, add a basil leaf between each or sprinkle fresh dried and frozen basil on a shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste. Serve chilled. Yummy, refreshing and a very nutritious salad is
ready in 10 minutes.
Eat healthy!
-Sheetal