Although I know that a lot of people like that tuna casserole, I'm not all that comfortable with it. It's kind of like painting by numbers. The result is predictable and reliable, but somehow not quite "real". It's the kind of thing you imagine at church dinners in Lake Wobegon, right next to the amazing green Jello mold. It might be OK, though, to include some carefully chosen prepared foods that we can enhance with our kitchen wizardry before they make it to the table. Maybe we don't have to make every single thing from scratch....
RAVIOLI WITH WALNUT CREAM SAUCE
1lb packaged ravioli, we used Monterey Pasta Company's Spinach & Cheese variety from the refrigerator section at the grocery store.
1/2 cup walnuts, chopped, divided
2 gloves garlic, minced
1 cup 2% milk
1/4 cup heavy cream (so why the 2% milk, right?)
1/2 T rosemary, chopped
2 T fresh basil, chopped
salt and pepper, to taste
freshly grated Parmesan orAsiago
- Melt 1 1/2 T butter in a skillet over a medium-high flame. Set aside 1 T of walnuts and saute the rest until fragrant, taking care not to burn them. About 2-3 minutes. Remove from pan.
- Add remaining butter, garlic and rosemary and saute for about a minute.
- Add milk and cream. Return the walnuts to the pan. Bring to a boil and cook until liquid is reduced and sauce just coats a spoon dipped in the pan.
- Stir in basil, salt & pepper. Turn off heat and cover pan to keep warm.
- Prepare ravioli according to package directions. It's best to lift them from the pot using a slotted spoon when done, as they can be fragile.
- Add ravioli to the pan with the sauce, and toss them ever so gently.
- Plate the ravioli and sprinkle with remaining walnuts and grated cheese.