Saucy Splattering...I Mean Ravioli

So tonight's menu is ravioli with homemade sauce.  Simple ravioli.  In the interest of time and our two rambunctious children in the far corner of the living room, this will be brief. :-)

You will need the following:

1 tbs of extra virgin olive oil
1/2 cup chopped onion (white or yellow - I used Spanish tonight)
2-3 cloves chopped garlic
2 cups diced tomatoes
1 cup red wine
1 tsp ARM & HAMMER® Baking Soda
herbs of choice
1 small can of tomato sauce (we use no salt Hunts) - just in case
Half a lemon
2 pots - fill one with water for boiling and cooking your ravioli

Ravioli of choice - we use Jolie Ravioli - found in the organic section of your local grocery store (it has fun shapes for kids, and the flavor beats the other ravioli brands.

Saute onions and garlic

Diced tomatoes

In the bottom of your first pot, pour in your olive oil.  Turn on your burner to med-low heat, and add your chopped onion and garlic.  Saute them down until the onions are relatively translucent.  Add your tomatoes.  Give it a stir! 

Down the hatch (add your wine)!

Baking soda fizzies

Turn your heat up to medium.  Pour in your wine (and of course, pour another glass for yourself).  Give it a stir, and let it start to cook down.  After about 5 minutes, add your baking soda.  Your sauce will fizz up.  (Now, this may be an old wives' tale, but supposedly adding the baking soda will reduce the acid in your tomato sauce.  Since my husband's tummy doesn't always react well to tomato sauce, and neither does mine, I add it in - hey, you never know, right?  Some people swear by it.  Trust me, I know).

Stir your sauce.  Your tomatoes should be breaking down nicely, and a beautiful saucey aroma should be starting to fill your kitchen.  If it is too thin, add that little can of tomato sauce.  You can also add a tomato paste can, if you like a thicker sauce.

Stir, stir, stir!

Add your herbs and spices

Add your herbs and spices.  I've added a sprinkling of black pepper, a dash of paprika, about 1/2 tsp of turmeric, a shake of sage and about 1/2 tsp of dried basil.  In the summer, I use fresh herbs from our planter garden.  It's all about layering, folks.  Layer your flavors!

Start your water up for your ravioli at this time.  Get it nice and bubbly boiling, and add your ravioli.  It won't take long to cook, so pay attention!  When your ravioli starts to float to the top, it's done cooking.  Drain it, and put it back in the pot.  Pour in your delish sauce, and squeeze in your lemon.

Drain your ravioli!

(Helpful hint - if you roll your lemon on your counter before you cut it, it will help to release the juice.  Roll it like you would a rolling pin, you'll feel it soften up.)

Roll your lemon, cut in half, and squeeze!

Give everything a gentle stir, grab your grated parmesan (or block of parmesan, which we prefer), and plate your food.

Set your table, grab your kiddies, thank the Lord for the food, and enjoy!  Stay warm...tomorrow is another snow day in NJ.  Ugh.