Ravioli is one of my favorite comfort foods. There is something about it being chewy, cheesy, and high in carbs that whispers comfort to my inner child. I like making it homemade but most often I buy the frozen cheese ravioli from Costco. I know it is not as delicious as fresh ravioli but it suits me just fine.
Most often, at least around here, it is either served with a tomato based sauce or plain butter and a sprinkle of Parmesan. Well this time I decided to use a chicken Alfredo sauce. SCORE!
I don’t understand why I hadn’t used it before – it is absolutely delicious. If I hadn’t had spinach and mushroom haters at the table I would have added sauteed mushrooms and spinach both!
If you haven’t made an Alfredo sauce before try this just once. Fresh is fast and so much better than canned.
Creamy, perfect Alfredo sauce recipe that doesn't take long to make. Serve it over cheese ravioli for major comfort food.
- 1/2 cup of unsalted butter
- 8 ounces of cream cheese
- 2 cloves of garlic, minced
- 1 1/2 cups of milk
- 1/2 cup of heavy cream
- 6 ounces of grated Parmesan cheese
- 1/8 teaspoon of ground black pepper
- Pinch of freshly grated nutmeg
- 2 cups of diced, cooked chicken breast
- 1 cup of sauteed mushrooms, optional
- 2 cups of chopped, fresh spinach, optional
- 24 ounces ravioli, fresh or frozen - cooked
- Melt the butter in a saucepan.
- Saute the garlic until it softens.
- Add the cream cheese and stir until blended.
- Add the milk, cream, and Parmesan and whisk until smooth.
- Stir in the chicken breast (and mushrooms/spinach if you are using them) and serve over ravioli or other favorite pasta.
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use
I know. When you read the whole Plum and Lychee Chutney tag your mouth got all set for Asian. This isn’t – well, not really. It is more of an Asian-Texan Mash-up. With authority. That means you sit up and take notice of it.
First of all, you have to know how this got started. I love toast and jam. My kids won’t make toast for me because I like it just so, and I have been known to send the toast back to be made again because it lacks the characteristics I desire. I don’t think asking for hot toast, a slather of melted butter, and a smidge of jam is a lot to ask but there you go. It’s all about perception, isn’t it? Continue reading
Filed under Basics, Spreads
July has been one of the busiest, worst, most stressful, hellacious, defeating months on record in this house. It seemed like we moved from problem to problem and drama to drama until here we are, the last day of the month, and everything is caught up, all my deadlines are met, bills are paid, and all is right with the world…finally.
Have you had months like that?
Here’s the thing. Everything that is stressing you out all month long is almost always fixed, handled, or dealt with by the end of the month. Continue reading
Filed under Main Dish, Meat
Lasagna happens to be one of my favorite dishes. It is hard to resist those steamy, gooey layers of tender pasta, tangy-sweet-tomato-y sauce, and rich, mild cheese. When made with fresh pasta (which I showed you how to make yesterday) it is out of this world.
When we had goats I made my own ricotta and once in awhile even the mozzarella – but that was a few years ago. The point is that the more fresh ingredients you toss in there the better it is going to be. Fresh basil, fresh pasta, a good quality ricotta cheese… well that is the foundation for a perfect dinner. Continue reading