Tomatoes and Ravioli With Escarole
From chefmeow 15 years ago
- 20 minutes to make
- Serves 4
TOMATOES AND RAVIOLI WITH ESCAROLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Blake Estate in Dallas, Texas in 1988.
Ingredients
- 1/2 cup chopped white onion shopping list
- 2 cloves garlic minced shopping list
- 1 tablespoon olive oil shopping list
- 3 cups sliced fresh mushrooms shopping list
- 2 cups chopped plum tomatoes shopping list
- 3/4 cup chicken broth shopping list
- 4 cups coarsely chopped escarole shopping list
- 1 tablespoon snipped fresh basil shopping list
- 1 teaspoon snipped fresh rosemary shopping list
- 9 ounce package refrigerated meat filled ravioli shopping list
- 1/4 cup pine nuts toasted shopping list
How to make it
- In a large skillet cook onion and garlic in hot oil 2 minutes.
- Add mushrooms, tomatoes and chicken broth then bring to a boil.
- Reduce heat and simmer uncovered for 7 minutes.
- Add escarole, basil and rosemary stirring just until escarole is wilted.
- Meanwhile cook pasta according to package directions then drain.
- Return pasta to saucepan then pour sauce over pasta and toss to coat.
- Transfer to a warm serving dish and sprinkle with pine nuts.
People Who Like This Dish 1
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