Zucchini Eggplant Tomato Sauce over Ravioli

I can add this to the list of delicious tomato sauces I have made so far. I took one small white onion and sauteed it in a pan with olive oil until lightly brown and add about 4 small garlic cloves, minced. I added two finely chopped small zucchinis and cooked them for about 5 minutes. I added one small Spanish eggplant, finely chopped. Add a handful of finely chopped sun dried tomatoes and heat them for a few minutes before adding in a can of diced tomatoes. Season with salt and pepper, and a handful of finely chopped fresh basil leaves. Simmer sauce for a few minutes until nice and thick. This time I served it over butternut squash ravioli and smoked mozzarella ravioli, because that was what I had in the freezer from the Pastaria Seconda at the North Market in Columbus. I served it with large slices of fresh mozzarella and I let it get nice and soft before digging in.

Cherry Brie Ravioli with Honey Caramel Sauce

Once upon a time, I went to the North Market in Columbus and got a bunch of ravioli from Pastaria Seconda, and then I ate most of them and went back for more. Somehow one bag of ravioli got left by the wayside. Before Passover, I went through my fridge and freezer to clean out the chumetz and I decided it was finally time to make the ravioli. I don't know if it was because it was in the freezer too long or because that's just how the ravioli was made, but I was hoping that the Cherry Brie Ravioli would be more smooth and creamy, like brie dis. However, it wasn't, but it was still very tasty. For a sauce I thought about what I like with my brie, and I love honey with brie. I decided to make a honey caramel sauce for the brie. I put 2 tsp butter and 4 tsp honey in a small saucepan and cooked it down to a smooth caramel. Overall, it was pretty tasty!

Arizona Dreaming Tomato Sauce

The ingredients before mixing

We always keep a stock of fresh made and fresh frozen ravioli with fun and exciting fillings, usually vegetable fillings, so that when we don't feel like making a big dinner, the freezer helps us out. Tonight I cooked up some asparagus ravioli and Florentine ravioli with spinach. For a sauce, I found that I had to use the tomatoes that have been hanging around our counters and the parsley and the other shallot that were left over from the meatballs last night.

The sauce after mixing

I decided to take a break from my knife skills and popped everything into the food processor. I put 3 tomatoes, a bunch of parsley, 1 shallot, 1 garlic clove, 1 small can tomato sauce, 1 small can tomato paste, salt and pepper, 1/2 tsp sun dried tomato powder, 1/2ish tsp Penzey's Arizona Dreaming spices (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysarizonadreaming.html), thyme olive oil. I pureed them and popped the sauce onto the stove for a few minutes, and enjoyed! It was pretty spicy, but I've been working on eating slightly spicier foods so I'm not left out of so much in the culinary world.

I love low maintenance meals like this one, but I wish I had a better color pick up on my phone so that the sauce would look more red than brown when I take the picture. I will try the real camera next time. The plan for tomorrow is Maple BBQ Chicken Wings and whole roasted carrots... my mouth is watering thinking about it! I also ordered a new toy that should be here by Monday. I can't wait to try it out and write all about it!