Friday, May 29, 2009

I'm the Scarecrow ...

... in the Wizard of Oz ....after the Witch leaves him in pieces. I have one foot in the computer room, a head in a play, another foot in the kitchen, one arm scouring the garden and one arm back at the theatre. My body visits my arms and legs doing a "little bit of this" and "a little bit of that."
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So it was on Sunday when enroute from one destination to another, we visited a Barnes and Noble and I sat down with some gardening books. All of a sudden, I knew I had to have sweet peas growing in a pot and I desperately was in want of rosemary topiary. The sweet pea broke in half as I planted it and the tiny rosemary needed some trimming if it was to be a topiary.

Do you see it? The one sad stalk peeking up in the midst of alyssum? Suddenly, I had a fistful of rosemary. A deadline. Hungry people in the home and a an imminent rehearsal at the theatre. Plus a freezer filled with Morelli's ravioli. Which is a truly good ravioli - with enough filling that you can actually taste the ingredients! You know how some pockets have nebulous little tastes - where you wouldn't know what the filling was unless you read the package? Well, these are plump and generous and takes away any notion that I should have made them from scratch. Your heart sings "Finniculi, Finnicula" when you eat them. Now, you may exclaim, "she's not going to post another ravioli recipe?" Well, yes. I figure if Orangette can post three banana bread recipes (all equally delicious, I might add) - then surely an Italian blog can get away with three ravioli recipes.



The rosemary went into hiding when I snapped the picture. It's a shy herb. The great thing about the recipe, is it's all to taste:
14 oz. ravioli (generous feeds two or Scrooge-like - 3)
1/4-1/3 cup butter or margarine
1/3-1/2 cup pignoli nuts (or walnuts or pecans)
A fistful of rosemary
1/4-1/2 cup beef broth, vegetable broth,
Pepper to taste
Parmesan
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Cook the ravioli. (I always feel silly saying this) according to package directions. In a small sauce pan, melt the butter, Add nuts and rosemary. Allow butter to just about turn brown and add broth. Simmer to meld flavors. In a large bowl, combine with ravioli. Serve. Pass pepper mill and freshly grated Parmesan. The cooking time for this recipe is grand. It is all put together in the time it takes to boil the water and cook the ravioli. And when you decide to cook dinner twenty minutes before you have to leave for rehearsal - it's a good thing.
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HEALTHY TIP: Eliminate butter and spray a pan with Pam Olive Oil. Gently toast nuts and then add to spiced-up broth. (Freshly ground pepper in broth will do).
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Meanwhile, the rosemary topiary may look pathetic, but the spring blooms are finally in Minnesota. So I shall leave you with a taste of late spring.


15 comments:

girlichef said...

You can post as many ravioli recipes as you please...I'll enjoy every single one of them. Beautiful flowers for this beautiful day, as well :)

Michele said...

"Your heart sings finniculi, finnicula" I love it!

I have no problems with lots and lots of ravioli recipes! Keep them coming!

Barbara said...

There can never be too many recipes for ravioli, Claudia! And your flowers are lovely, btw. =)

unconfidential cook said...

I totally agree about buying/finding ravioli that's so good you don't feel a shred of guilt about not making it yourself...from scratch. Believe it or not, Costco has some very good brands.

5 Star Foodie said...

We eat ravioli usually once a week, they're always yummy! Beautiful flowers!

Pat @ Mille Fiori Favoriti said...

Hi Claudia

Ravioli is wonderful with so many different sauces. I have a big rosemary bush in a pot that survived the winter indoors -- it will be nice trying this. I also love pignoli nuts!

Katherine Aucoin said...

I am going to look for this ravioli it sounds incredible. You are incredible with all you have going on that you can still get a wonderful meal on the table and live to post about it!

Reeni♥ said...

Your such a busy woman! I can never have enough ravioli recipes. I like the browned butter and pignoli nuts in this - very delicious!

Sara said...

I can never get enough ravioli! I have a giant rosemary bush in my yard, it grows like a weed here.

burpandslurp said...

I wish I had my own fresh rosemary! how wonderful it is to cook with ingredients from your garden. and the ravioli looks SCRUMPTIOUS! loving the pinenuts in it!

Elyse said...

Oh, Claudia, I'm sorry you've been so swamped! I should've been there to cheer you up! Sorry I've been away for the past week; I had a good friend in town and wasn't able to do much on the computer. I'm back now, though :) I hope you get to feeling more "together" soon. Let me know if there's anything you need. In the mean time, your plants look awesome--as do those ravioli!

OhioMom said...

Well my friend the "jill of all trades", you can post as many pasta/ravioli recipes as you want .. I love them all. In fact we had pasta last night ... :)

Donna-FFW said...

I love all your ravioli recipes, keep them coming as far as Im concerned.

Bunny said...

I agree bring on the ravioli recipes!!

Shelly said...

I absolutely love rosemary, and your recipe looks delish! I'm always down for ravioli so keep em coming. I love your flowers, too.