Friday, March 19, 2010


Lately. we've been buying the ravioli they sell at Costo. They are large and come in a couple of flavors. This is the chicken and mozzarella and it is so good! If we are starving I'll just make it as directed, and serve it with pre-made alfredo or tomato sauce. But if I have time, and want to make it a little more special, I'll do something like this...

First you'll need to chop up about 20-25 kalamata olives and set them aside. These are the red ones and are the strongest tasting. If you don't like this kind you could use black ones, but if you are feeling brave and adventurous, try these! They give this dish a truly unique kick. 

**If you have a George Foreman type of grill go ahead and turn it on now so it can be heating up.**

Also, chop up about half of a yellow onion. You can use more or less depending on your preference. Then put the choppings in a skillet on medium to high heat.

You won't need to add any oil to the onions because your going to throw in about 6 strips of chopped bacon at the same time. This will take the place of oil and increase the flavor of the onions themselves.

While the bacon and onions begin to sizzle a bit, go ahead and add a heaping teaspoon of minced garlic.  I keep a big container of pre-packaged minced garlic in the fridge because I rarely have fresh garlic laying around and this is just way too handy.

Next, you'll want to add a small can of mushrooms to the mix, stirring occasionally to keep things from scorching.

Here's the ravioli I was talking about earlier. Huge and loaded with flavor! I gave it a quick spray with canned olive oil.

Start laying the uncooked ravioli directly on the hot grill. (If you don't have one you can get pretty much the same effect with a skillet.) Let it cook and just keep an eye on it. 

Add a can of diced tomatoes to your skillet. Make sure to drain them really well. The consistency of this dish should be chunky, not runny. Keep stirring occasionally.

Grab your olives and toss them in too. 

Your ravioli should be nice and hot. They should be slightly golden brown in places and the cheese should be bubbling out a bit.  

Gently place and toss them with your skillet mixture letting the flavors mingle for a few minutes. Look at those colors!

Get out your plates and utensils, as well as your garnish. Feta! 

Sprinkle the feta cheese on top and serve to your adoring fans.

Enjoy! This is a hearty, filling meal with tons of flavor that comes in layer after layer. I'm sure you'll find ways to add to, play with, and make it your own. Good luck!

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