This post just goes to show you why all those food magazine cluttering your house are sooo worth the bitchy comments from your housemate. (Love you, Rory!)
So last night I was tired, broke and hungry. I needed to make something for dinner, but after a weekend away, all I had in the fridge was some corn from last weekend’s farmer’s market trip, two leftover chicken sausage links, some fresh artichoke ravioli from Trader Joe’s, and a half-eaten container of ricotta cheese. Slim pickins’ for sure, and definitely not ingredients I would normally think to toss together.
But then I remembered a recipe for pasta with corn, ricotta and roasted garlic I'd recently read about in one of the myriad food magazines gracing my coffee table. Pasta – check; ricotta and corn – check; and what do you know, the chicken sausage just happened to be ROASTED GARLIC chicken sausage. Kitchen karma. I threw it all together, tossed in some fragrant basil, crossed my fingers – and damn, did I make a good quick dish.
Ravioli with Sausage, Corn, Ricotta and Basil
1 10-oz package of your favorite fresh stuffed pasta – ravioli, tortellini, etc.
2 chicken sausage links, halved and sliced – preferably roasted garlic flavor, but a spicy sausage could work, too
½ cup ricotta cheese
Handful fresh basil leaves, chopped
Kernels from 2 ears of fresh corn
1-2 tbsp extra virgin olive oil
Salt and pepper
Put a medium saucepan of salted water on the stove to boil. Meanwhile, in a medium bowl, mix together the ricotta, basil and sausage links. When the water is boiling, add the pasta. (Fresh pasta only takes a minute or two to cook – you’ll know it’s ready when it floats to the top). Remove the ravioli with a slotted spoon and add to bowl with ricotta mixture; toss gently.
Add the corn kernels to the reserved boiling water and cook just to heat through, about a minute. Strain and add to pasta. Sprinkle with salt and pepper, drizzle with olive oil, and toss gently. Enjoy!
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