The unthankful heart discovers no mercies; but the thankful heart will find, in every hour, some heavenly blessings.” -Henry Ward Beecher
A few days away from one of my favorite holidays. Macy’s Thanksgiving Parade, National Dog Show and an entire day to spend in the kitchen with my family. As an only child, we have some unique traditions. A turkey breast to feed the three of us, cinnamon apple slices to prep our taste buds for the pumpkin pie and my daddy’s fruit salad that takes him the entire day to cut each piece of fruit perfectly. Before I head home for the holidays to feast on homecooked favs, I decided to do a semi-homemade version of a dish from my archives. Homemade Ravioli with Chardonnay Cream Sauce is still one of my favorite meals, but hard to execute after work. This recipe rewind features store-bought Buitoni Four Cheese Ravioli, found in the refrigerated section, homemade sauce and a finishing touch of basil to give your stovetop and stomach a rest before the big day! Joyeux Thanksgiving!
Semi-Homemade Ravioli Dish
1 package of pre made ravioli
2 Tbsp. freshly grated Parmesan cheese
2 sprigs of basil
2 Tbsp unsalted butter1 garlic clove, minced
3/4 c minced shallots
1 3/4 c dry chardonnay
1 tsp salt
1 tsp freshly cracked black pepper
3/4 c heavy cream
1/2 c of shredded Italian blend cheeses 1. Cook ravioli as directed.
2. In a small saucepan over medium-high heat, add butter and when foamy, add shallots and cook for 5 to 6 minutes. Add the chardonnay, salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Add Italian blend cheese and stir to melt.
3. Pour over drained ravioli and coat well. Finish with Parmesan cheese and basil.
LBDujour 