Maiden Voyage

Hello everybody.  My follower of 1 so far. 
    Its my plan to chronicle each recipe as close to the actual date it was cooked as possible, hopefully the same day.  But since tonights planned chicken is not yet defrosted I thought I'd start off instead with a dish I made a few nights ago that I absolutely loved.  Let's start on a positive note shall we?  Trust me, the disasters will follow fast and furious.  And I intend to share everything.  Even if its fish sticks and mac & cheese when I come home exhausted.  The good, the bad, the ugly and the glamorous!

Ok.  Here we go...


Sauteed Ravioli with Roasted Vegetable Tomato Sauce

Ingredients:

4 plum tomatoes
1 large yellow onion
1/4 red bell pepper
3 minced garlic cloves (more or less as preferred)
1 cup mushrooms of your choice
2 tsp sugar
2 cans unsalted tomato sauce
1/2 cup chicken stock
Sour cream
3 tbls butter
Gorganzola cheese
Olive oil
Balsamic vinegar
1 bag frozen ravioli
Cracked black pepper, basil, parsley.

Directions:
Preheat oven to 350 degrees.
    Roughly chop tomatoes, onions, red pepper and place in a high-sided baking pan. Drizzle with balsamic and olive oil and roast in the oven for 25 to 30 minutes.
    In a large skillet over medium heat add chicken stock, and 3 tbls of olive oil.  Add ravioli to the skillet.  The ravioli will steam in the chicken stock until the stock evaporates.  Once the stock is evaporated add butter to the skillet and toss the ravioli until cooked through and golden brown.
    Check the veggies.  They should be done.  Add the 2 cans of tomato sauce directly to the pan along with the 3 cloves on minced garlic and mushrooms and sugar.  Grind in the pepper and toss.  Slide back into the oven for 15 minutes or until the sauce is heated through.  Once heated, add basil and parsley and mix.
    Place ravioli on a serving platter and pour the sauce over top.  Plate a portion and top with a dollop of sour cream and a crumble of gorganzola and more fresh basil.

Ahhhhhhhhhhhhh Bliss.

This truly is one of the best dishes I've ever made.  Simple and fairly healthy.  No salt is needed at all.  Trust me, its delish!

Please everyone feel free to comment and give me feed back. 

Well I must say that this has been painless so far, but considering I only have 1 follower I'm not really surprised.  But he'll probably turn out to be a heckler.

Enjoy!