So what first?
Going with a non-traditional sauce for ravioli, meaning not a red sauce. Everything (save the ravioli, olive oil, wine and sausage) were out of the garden.
|I shared my creation and they took a picture, cause i usually don't remember to take a picture!|
1 eggplant - peeled, soaked in salt water for 1 hour
5 cloves garlic - roughly chopped
2 inch sprig of Rosemary - finely diced
1 tablespoon of fresh oregano - roughly chopped
1/4 cup basil - roughly chopped
1 onion - roughly chopped
1 lbs Italian sausage
5 tomatoes - roughly chopped
2 red cayenne peppers
1 sweet red pepper
1 green bell pepper
2 5 inch stalks of celery - roughly chopped
4 cups rose wine
Olive oil to coat the pan
Store made frozen ravioli (i simply do not have to confidence yet to make it from scratch!)
Cook the sausage in a large pot coated with olive oil on high heat
when just brown, add onions and when just translucent add garlic and continue cooking on high for a minute, stirring constantly.
Add all the peppers, eggplant, squash, tomatoes, celery and spices.
Add the wine and reduce the heat to a slow simmer when it starts to boil.
Cover a cook for 1 hour.
Salt to taste
Cook the ravioli according to the directions, drain and plate ravioli with sausage on the side with the "vegetable stew/sauce" over the ravioli.
Grate a good Parmesan cheese over it.
More cooking tonight!