wine night: a tradition unlike any other

I'm keen on making little things into a big deal.  

For example: Take-Out on the couch and a movie?  OMG we can call it Movie Night and set a theme!  

Therefore, it's no surprise that for as long as we've lived together, we've had Thursday Night "Wine Night".  I make a pasta dinner and we drink wine and relax and gear up for the weekend.  We try to put all work, chores, and phone calls aside and just sit as the two of us (okay three of us) and spend some quality time together.  

Every Thursday, I'll be providing you with a recent wine night recipe I've made so that you can make it yourself and have a little Wine Night of your own.  (Note: Wine Night is dramatically enhanced if you eat and drink while watching "Modern Family" or anything that the geniuses at Bravo create).

 

This week, I present you with Lightened-Up Fettuccini Alfredo.  I made a few tweaks to this recipe (mostly in procedure) and it came out great (and about 300 calories per serving!)

Lightened-Up Fettuccini Alfredo

Adapted from Eat Yourself Skinny

Ingredients:

• 1 box (13 oz.) Dreamfield's Linguine Pasta
• 2 C. Skim Milk
• 1 C. Low-Sodium Chicken Stock
• 4 T. All-Purpose Flour
• 4 Cloves of Garlic
• 1/2 t. Salt
• 1/4 t. Black Pepper
• 1/4 t. Nutmeg (preferably freshly grated)
• 1/2 C. Grated Low-Fat Parmesan Cheese

Directions:

1. Cook pasta until al dente. 
2. While the pasta cooks, in a large sauce pan (something large enough you can add the pasta to later), whisk together milk, chicken stock, 3 T. flour (save 1 T. for later), salt, pepper, and nutmeg.  Heat over low, stirring frequently until thick. Note: make sure to really scrape the bottom when you stir, you don't want the milk to scortch. 
3. Grate in the garlic cloves using a micro plane.
4. Add the last T. of flour and the Parmesan cheese and stir until thick. 
5. Drain the pasta (do not rinse it!).  Save some of the cooking liquid in case you need to thin out the sauce. 
6. Add the pasta directly into the sauce and cook a few more minutes until it all combines and the pasta is evenly coated.

Nutrition:

• Servings:  6
• Calories:  298
• Carbs:  18
• Fat:  3
• Protein:  14

Enjoy!

{photo by me on someecards and my iphone}

wine night: favorite nyc italian spots

I don't have a recipe today for your Wine Night, but I have some thing just as good, if not better.  

Here are a five of our favorite NYC Italian restaurants 

(in no particular order and it was VERY hard for us to pick just five).  

Make your next Wine Night a date night and try out one of these spots. 

-----

1. Marea

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Fancy, but not stuffy. 

Every single bite is spectacular. 

Michael White is so so good.

Must order:  Spaghetti with crab & sea urchin.

2. L'Artusi

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Stunning interior - cozy, warm, yet modern.

Menu is pitch perfect.

For birthday dinner, get the big table in the upstairs wine cellar.

Must order:  Fettuccini Nero

3. Pisticci

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Our first "spot" in NYC. 

We signed our first lease here.

Morningside Heights' hidden gem. 

Mismatched chairs, a faux library, and floral wall paper.

Must order:  Maltagliati with Lamb Ragu

4. Mailino

{source}

Friendliest staff ever.

You just feel happy here.

Probably because Danny Meyer knows what he's doing.

Breakfast/brunch is just as outstanding.

Must order:  Carbonara Pizza (ask for it - it's on their late night menu)

5. Osteria Morini

{source}

Chef Michael White again here. 

Rustic Italian food with no fuss.

Rustic interior as well with a touch of SoHo trendiness.

Must order:  Salsiccia Baked Polenta (and afogato for dessert!)

-----
Okay, now I'm hungry. Great. 

Happy Wine Night everyone!

xoxo,

K

P.S.  What are some of your favorite NYC Italian spots?  Have you been to any of our picks?

yikes.

disheveled: <di·shev·eled> adjective ::  marked by disorder or disarray.

synonyms:  chaotic, cluttered, confused, disarranged, disarrayed, messy, disordered, disorderly, higgledy-piggledy, hugger-mugger, jumbled, littered, missed, muddled, mussed, mussy, pell-mell, rumpled, sloppy, topsy-turvy, tousled, tumbled, unkempt, untidy, upside-down

Things that occurred in the last 24 hours:

• I edited photos and wrote a really good Wine Night post for today.
• I left said Wine Night post on my ipad and didn't sync it to my 'cloud'.
• Al didn't come home from work until 6:30am (poor guy).
• I was confused from Al's late (or early) arrival and went back to bed until 8am.
• I rushed out of house, leaving wallet, subway pass, and ipad with Wine Night post on the counter.
• A nice person gave me a swipe for the subway.
• I missed my train by ten seconds.
• I chugged a bunch of coffee.

Sorry friends, I'm all out of whack today.  No Wine Night post, and barely any complete sentences.  Apologies. 

In the mean time, here is a round up of Wine Night recipes from the early days of The Rose Record.

Finally, to make us all take a second and smile, here's a cute picture of Lily when she was a puppy:

Sorry for the mess.

I promise to be coherent tomorrow.

XO,

K

wine night: butternut and bacon mac & cheese

Happy Wine Night friends!

Feels like forever since my last Wine Night post since last Thursday I was in bed sick.

But Wine Night is BACK and better than ever with this seasonal and delicious meal.

Seriously, it's like fall in your mouth (gross?).  

Put on your sweatpants, grab a blanket, and cozy up with a plate of this goodness. 

We had it with a Malbec, but it would be great with a Chardonnay as well. 

Butternut and Bacon Mac & Cheese

Adapted from:  Cooking Light March 2004

Serves:  6

Ingredients:

• 4 C. cubed and peeled butternut squash (I bout the pre-cubed stuff from Fresh Direct. Easy!)
• 1 t. kosher salt, divided
• 3/4 t. dried rosemary
• 1/2 t. black pepper
• 3/4 t. light brown sugar
• cooking spray
• 8 slices hickory-smoked bacon (raw),diced
• 1 shallot, finely diced
• 14 oz. whole what penne (or elbows would be cute)
• 1/2 C. all-purpose flour
• 3 C. skim milk (or use 2%, half and half etc for a richer cheese sauce)
• 1/2 t. nutmeg, freshly grated.
• 6 oz. shredded sharp white cheddar cheese
• 1/4 C. grated Parmesan (I used reduced fat)

Directions:

1. Preheat oven to 425 degrees F. 
2. Combine 1/2 t. salt, rosemary, pepper, and brown sugar in a small bowl and stir to combine.
3. Place squash on foil-lined baking sheet with cooking spray.  Sprinkle with spice mixture.  Bake at 425 for 30 - 45 minutes until tender and lightly browned.
4. Increase oven to 450 degrees F.
5. Heat a dutch oven over medium heat. Add diced bacon and cook stirring occasionally until crisp.  Remove bacon from pan to a paper-towel-lined plate.  Leave 1 1/2 t. bacon drippings in pan. 
6. Increase heat to medium-high.  Add shallot and saute until tender, about 8 minutes.
7. Combine bacon, shallots, and cooked squash and set aside.
8. Cook pasta according to package directions.  Make sure to salt the water and cook just shy of al-dente.
9. In your dutch oven, combine flour and 1/2 t. salt over medium-high heat.  Gradually add milk, whisking constantly.  Bring to a boil.  Add freshly grated nutmeg.  Cook one minute until slightly thick, stirring constantly. 
10. Remove from heat.  Add cheese, stirring until it melts. Add cooked pasta and stir to combine.  
11. Slowly fold in squash, shallot, and bacon mixture.
12. Pour mixture into lightly greased 11" X 7" baking dish.  Sprinkle with Parmesan cheese.
13. Bake at 450 degrees for 10 minutes or until cheese melts and begins to brown.

Nutrition: (per serving)

Calories:  504

Carbs:  76 g

Fat:  13 g

Protein:  26 g

Hungry yet?  

Happy Wine Night!

xoxo,

K

{photos by me}

wine night: shrimp vodka pasta

Happy Wine Night friends!

Crazy to think a week ago at this time I was in really bad shape with the flu.

Looking forward to actually participating and cooking for this week's Wine Night.

Al just closed a big deal, too, so it will be nice to see his face during the dinner hour.

Here's a quick, easy, flavorful, and healthy Wine Night recipe for you.

Keeping them pretty healthy so far for you guys in 2013. 

Don't worry; it's just a matter of time until I post something made with cream cheese and/or gravy. :) 

Make this for your Wine Night tonight!

Shrimp Vodka Pasta

Recipe adapted from Cooking Light

Serves:  6

Ingredients:

• 14 oz. whole wheat angel hair pasta (Or linguine or fettuccine would be nice.)
• 1 T. extra virgin olive oil, divided
• 12 oz. medium shrimp, peeled, deveined, and tails removed
• 5 garlic cloves, minced
• 1 - 2 t. crushed red pepper flakes (I did a heaping 2 teaspoons because we like a little spice.)
• 1/3 C. vodka
• 2 C. marinara sauce
• 1/3 C. chopped fresh basil
• 1/4 C. half and half
• salt and pepper

Directions:

1. Cook pasta according to package directions to al dente. Drain. Do not rinse.
2. While pasta is cooks heat a large skillet to medium-high heat. Add 1/2 tablespoon of olive oil.
3. When oil is hot, add shrimp and saute for 4 minutes or until opaque and pink.
4. Remove shrimp to a paper-towel lined plate.
5. Add remaining 1/2 tablespoon of olive oil to same skillet you used for shrimp.
6. Once oil is hot, add garlic and red pepper flakes and saute two minutes until fragrant and golden.
7. Add vodka and scrape up any brown bits from the shrimp. Cook 1 minute.
8. Add marinara, 1/4 C. basil, half and half, salt and pepper. Bring to a simmer for 5 minutes until slightly thickened and well combined.
9. Add in shrimp and pasta and toss to coat.
10. Serve immediately.

Nutrition: (per serving)

• Calories:  417
• Carbs:  56 g
• Fat:  8 g
• Protein:  24 g

Enjoy!

xoxo,

K

{photos by me}

wine night: asparagus and goat cheese frittata

Who says you can't have eggs for Wine Night? 

I'm a big fan of eggs for any meal - we often have egg sandwiches on busy work nights.

But for Wine Night?

Usually I try to class it up a bit since it's the one night of the week that we guarantee to be at home together for supper.

So I thought to my self, "self, what is a classy way to serve eggs with wine?".

The answer, obviously, was a frittata.

Add in the vegetable of the season (asparagus - not ramps, don't get me started on my ramp rant),

along with creamy goat cheese and mild shallots and oh goodness; it's lovely.

Serve it up with an arugula salad on the side and a cold crisp glass of Sancerre and you've got yourself one class-ay (and easy) dinner.

Make this for your Wine Night tonight!

ASPARAGUS & GOAT CHEESE FRITTATA

Adapted from:  Serious Eats

Serves:  4

Ingredients:

• 1 ½ Tablespoons extra virgin olive oil
• ½ Tablespoon unsalted butter
• 1 large shallot, thinly sliced (approximately ½ Cup)
• 1 bunch asparagus, ends trimmed and cut into 1/2-inch pieces
• Salt and pepper
• 10 eggs, beaten
• 1 Tablespoon half and half
• 1 t. Tabasco (3 – 5 dashes, adjust to your taste)
• 4 oz. fresh coat cheese, crumbled
• ½ Cup fresh chopped parsley
• 2 Tablespoons grated Parmesan cheese

Directions:

1. Set oven rack 6 inches below broiler. Preheat broiler to high.
2. Heat a cast iron pan (or a non-stick pan) over medium-high heat.
3. Add oil and butter and allow to get hot.  Rub the butter up on the sides of the pan a bit.
4. Once the oil and butter is hot, add shallots and pinch of salt and cook until softened, 2 to 3 minutes.
5. Add asparagus and cook until crisp, 3 to 4 minutes. Season with salt and pepper.
6. Meanwhile, beat eggs with Tabasco and half and half. Season with salt and pepper.
7. Lower heat to medium and add eggs to pan, moving pan around to make sure they are evenly distributed.  
8. Sprinkle in goat cheese and cook until eggs have almost set, about 8 minutes. Stir slowly and occasionally with a rubber spatula to move the eggs around the pan and allow them to cook.
9. Sprinkle top with parmesan cheese - I used the large grated (almost shredded) kind because I wanted a good brown bubbly cheese top.  
10. Place under broiler and broil until top is barely set, 2 minutes.
11. Let cool slightly.
12. Top with parsley and serve slices out of pan.
13. Serve at whatever temperature you prefer – I like mine at a little warmer than room temperature, but not hot.

Nutrition: (per serving)

Calories:  334

Carbs:  9

Fat:  24

Protein:  22

Enjoy!

xoxo,

K

{photos by me}

wine night: caramelized butternut squash risotto

Happy Wine Night friends!

Here's a dish that's fancy enough for you to make for any of your festivities next week.

Risotto with creamy butternut puree with a special twist.

The secret is the sugar on the butternut squash. 

It caramelizes while the squash roasts, creating a wonderfully complex flavor.

Fancy enough for Christmas and easy enough for a weekday Wine Night.

And at just under 300 calories per serving, you can totally eat those holiday sugar cookies for dessert. 

Make this for your Wine Night tonight (or Christmas dinner next week)!

Caramelized Butternut Squash Risotto

Recipe adapted from SkinnyTaste

Serves:  6

Ingredients:

For the caramelized butternut squash puree:

• 20 oz. peeled and chopped butternut squash (I buy the pre-peeled and chopped kind for ease)
• 2 T. extra virgin olive oil
• 1 t. freshly grated nutmeg
• 1/4 C. brown sugar
• salt and pepper

For the risotto:

• 1 C. arborio rice
• 3 C. low sodium chicken stock
• 1 C. butternut squash puree (see above)
• 3 cloves garlic, minced
• 1 large shallot, minced
• 4 sage leaves, finely chopped
• 1 T. unsalted butter
• 2 oz. dry white wine (I used a sauvignon blanc)
• 1/4 C. reduced fat grated Parmesan cheese
• salt and pepper

Directions:

For the caramelized butternut squash puree:

     (Note:  You can do this step a few days in advance. Refrigerate and you're good to go.)

1. Preheat oven to 400 degrees F. 
2. Line a rimmed baking sheet with foil (easy clean up!).
3. In a large bowl, combine nutmeg, sugar, salt, pepper, and olive oil.  Add in squash and toss to coat evenly.  
4. Pour coated squash evenly on baking sheet. 
5. Bake for 30 minutes until soft and the sugar is bubbly. 
6. Once cool, blend in a blender or food processor or use a stick blender to puree.  If it seems a little thick, add a touch of warm water. 

For the risotto:

1. In a medium sauce pan, stir together butternut squash puree and chicken stock.  Heat and keep on low heat.  
2. In a heavy saucepan (I used my dutch oven), heat butter on low heat until melted. 
3. Add shallots and garlic and saute until golden.
4. Add risotto and sage and stir well to coat rice with butter.  Toast for one minute or until fragrant. 
5. Stir in the wine until absorbed, about 3 to 5 minutes.  Season with salt and pepper.
6. Add the stock-puree mixture one ladleful at a time, stirring until it is absorbed before adding another ladle.  Stir gently and almost constantly (Best to stir constantly with one hand and sip wine with the other.)
7. Continue stirring and adding puree-stock mixture until all the stock is used, about 30 to 35 minutes.  Once all the liquid is absorbed and the rice has puffed and softened, stir in the cheese and remove from heat.
8. Serve immediately. 

Nutrition: (per serving)

• Calories:  292
• Carbs:  50 g
• Fat:  8 g
• Protein:   g

Enjoy!

xoxo,

K

{photos by me}

wine night: pumpkin, sage & sausage pasta

If you're like us right now, 

you're trying to eat through some of your pantry items before you head out of town for the holidays. 

I had a few leftover ingredients from Friendsgiving, and decided to put them to use in a dish for Wine Night.  

Sage, canned pumpkin, and thyme all were re-purposed into a truly satisfying fall meal.  

It was so good Al deemed it in his top three Wine Night recipes EVER.

I know you've got these ingredients left over; use them up for your Wine Night tonight!

Pumpkin, Sage & Sausage Pasta

Adapted from Rachael Ray

Serves:  6

Ingredients:

• 1 T. extra virgin olive oil
• 1 lb. chicken sausage (I used this brand)
• 3 cloves garlic, minced
• 1/2 medium onion, diced
• 1 bay leaf, fresh or dried
• 3 fresh sage leaves, chopped (you can do a few more, but I prefer a mild sage flavor)
• 3 sprigs thyme, stems removed and chopped
• 1 C. dry white wine
• 1 C. low sodium chicken stock
• 1 C. canned pumpkin (make sure you use pumpkin and not pumpkin pie filling)
• 1/2 C. half and half
• 1/2 t. nutmeg
• salt and pepper
• 13.25oz whole wheat penne
• 1/4 C. grated reduced fat Parmesan

Directions:

1. Heat a large, deep skillet over medium heat and add 1 T. oil.  Brown the sausage (I remove the casings from the sausage links to make it easier to crumble) until fully cooked.  Remove to a paper towel lined plate.  
2. While the sausage cooks, heat a pot of salted water to boiling and cook penne until al dente. 
3. If you don't have enough fat left in your pan, add a tad more oil.  Add the garlic and onion and saute 5 minutes until the onions are tender.
4. Add bay leaf, sage, and wine to the pan.  Reduce by half, about 3 minutes.
5. Add stock and pumpkin and stir to combine.  Stir until sauce comes to a bubble.
6. Return sausage to sauce pan, reduce heat, and stir in half and half. 
7. Season with nutmeg, salt, and pepper.  
8. Simmer sauce 10 minutes until thickened.
9. Once pasta is cooked drain (don't rinse!), and it to sauce. Remove bay leaf and stir to evenly coat pasta with sauce.  Cook one minute over low heat to meld the flavors.  
10. Garnish with Parmesan.

Nutrition: (per serving)

• Calories:  406
• Carbs:  49 g
• Fat:  12 g
• Protein:  22 g

Enjoy!

xoxo,

K

{photo by me}

wine night: baked ziti with homemade meat sauce

 As if we haven't all eaten enough over the past week, I thought it'd be a lovely time to share one of the first recipes I ever created all by myself.  A little nostalgia for your Wine Night if you will.  

I brainstormed up this little guy the very first week we moved to New York.  Al was OBSESSED with The Sopranos at the time (and still is). I overheard one of the shows where Carmella was making Tony ziti.  I decided to try my hand at it for Al. 

In our tiny Morningside Heights apartment, I cooked up this homemade meat sauce, learned that more ricotta is always a good thing, and surprised the heck out of Al.  I still get all sappy whenever I have meat sauce simmering on the stove.

I make this quite often for new parents or housewarming gifts.  It freezes well or you can take it assembled, but not baked and write heating instructions on top to let them decide when to eat the goodness.  

Since it takes quite awhile with the homemade meat sauce component (you could totally used jarred sauce but that is way less impressive and fun), try making this on a Sunday and then popping into the oven on a week night for an easy Wine Night!

Baked Ziti with Homemade Meat Sauce

Recipe by Katie Rose of The Rose Record (that's me!)

Serves:  10

Ingredients:

• 1 lb. Italian sausage, casings removed (or you could us any ground meat)
• 1 onion, diced
• 3 cloves garlic, minced
• 14 oz. crushed tomatoes (FreshDirect only sells the 28 oz. size can.  I just use half)
• 14.5 oz. diced tomatoes, undrained
• 6 oz. tomato paste (one small can)
• 6 tablespoons water
• 2 teaspoons Worcestershire sauce
• 1 teaspoons dried parsley (rub it between your hands when adding to the pot to release the flavor)
• 1 teaspoons dried basil (again, rub it between you hands when adding to the pot)
• 1 teaspoons dried oregano, divided
• 1 pound (16 oz) dried ziti or rigatoni pasta
• 15 oz. part-skim ricotta cheese
• 1 1/4 cup shredded part-skim mozzarella cheese
• 1/4  cup grated reduced fat Parmesan, divided
• 1 egg
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. In a large sauce pan (I used my dutch oven, duh), cook the sausage until brown.  Drain and set aside on a paper towel-lined plate.
2. Back in your dutch oven, add onion and garlic over medium heat.  If you don't have enough fat from the sausage left in the pan, add a little olive oil.  Cook a few minutes until softened,a bout 5 minutes.
3. Stir in crushed tomatoes, diced tomatoes, tomato paste, water, parsley, Worcestershire sauce, bails, and half of the oregano. Add the meat back to the pot. Stir to combine.
4. Cover and simmer for 3 hours, stirring occasionally.  (You could make this ahead of time and refrigerate and use it on any pasta.  Just heat it up a bit before making your ziti).
5. During the last half hour of meat simmering time, cook the pasta to al dente.  
6. In a small mixing bowl, combine ricotta, 1 C. mozzarella, 2 T. Parmesan, egg, and salt and pepper.  Stir to combine.
7. Spray a 13" by 9" baking dish with cooking spray.  Layer in some of the meat sauce, just enough to lightly cover the bottom of the pan.  Next add a layer of pasta, then another layer of sauce, and then a layer of the ricotta mixture.  Add in another layer of pasta, sauce, and ricotta mixture.  Top with remaining sauce.  Sprinkle with remaining mozzarella, Parmesan, and oregano.  
8. Cover and bake at 350 F for 1 hour or until heated through.  (Or cover and refrigerate or freeze.  Before cooking frozen ziti, allow time for it to thaw and come to room temperature).  
9. If the top isn't as brown and bubbly as you'd like, remove the cover and pop it under the broiler for a few minutes.  

Nutrition:

• Servings:  10
• Calories:  470
• Carbs:  51 g
• Fat:  19 g
• Protein:  6 g

It's a labor of love but it is so worth it.  Trust me. 

Happy Wine night!

xoxo,

K

{photos and snazzy gif by me}

wine night: spicy chicken rigatoni

Wahoo! My favorite day of the week (after Sundays and okay maybe Saturday mornings). 

Are you all ready for Wine Night? 

I'm going to be in Chicago this weekend, so we're planning on some serious family time tonight 

(accompanied by the second season of Dawson's Creek and Skinny Girl Wine).

Make this for your Wine Night tonight! 

This is a classic go-to Wine Night recipe for us. It is so, so, so good. 

Spicy Chicken Rigatoni

Adapted from here (I took out the peas. Not a fan of those guys.)

Ingredients:

• 1 lb. Whole Wheat Rigatoni Pasta, cooked al dente
• 1/4 C. Olive Oil
• 1/2 T. Crushed Red Pepper
• 1/8 t. Salt
• 1/8 t. Ground Black Pepper
• 3 Cloves of Garlic, minced
• 6 oz. Chicken (Uncooked), sliced
• 1 1/2 C. Bertolli Parm Rosa Sauce (or use 1/2 C. Alfredo and 3/4 C. Marinara)
• 2 t. Butter

Directions:

1. Heat oil in a large saute pan over medium heat. Add red pepper, salt, black pepper, and garlic. Saute until peppers and garlic flavor the oil. (Watch it closely! It can burn easily).
2. Add sliced chicken and coat evenly in spices and oil.
3. Add sauce and bring to a simmer. Cook until thickened and chicken is cooked through. Turn off heat and add butter.
4. Add pasta along with a few T. of the pasta cooking water (this helps it all stick together). Toss until combined.

(I don't even want to know how many calories are in this. Not posting the nutritional info on this one.)  

Enjoy!

{photo by me taken with Instagram}

wine night: ravioli with pesto, artichokes, and tomatoes

Happy (sweaty) Wine Night!  We've called an audible for tonight and have opted to not cook at all - it's too hot!  But, if you are in the mood to cook I have an incredibly easy, tasty, and fast dinner for you.  Vegetarian friends you'll love this one too - no meat!  It's very simple - cheese ravioli with sauteed tomatoes and artichokes, all tossed in a pesto sauce.  It feels light enough for a summer meal, but still fills you up.  A nice glass of wine along side (I think red or white would both go well with this) and you're set with a Wine Night meal that took less than 20 minutes.

Hungry yet?  

Step by step directions and recipe below.

Make this for your Wine Night tonight!

Step 1:::  Heat a large pot of water to boil.  Once boiling, add cheese ravioli and cook two minutes less than package directions.

Step 2:::  While pasta cooks, make the sauce.  In a large sauté pan, sauté pesto, tomatoes, artichokes, red pepper flakes, salt and pepper until heated through and tomatoes are bursting slightly.  About 5 minutes.

Step 3:::  Your sauce and pasta should finish cooking at abuot the same time.  Now time to combine.  Lift ravioli with a spider into sauté pan (I like this method b/c it gets just the right amount of pasta water in with the sauce).  Lightly toss to combine and cook until ravioli are al dente (about 2 more minutes).  If the sauce feels to thick, add a tablespoon of pasta cooking water at a time to loosen things up.

Step 4:::  Serve immediately with basil chiffonade on top.  Here's a cute little gif of chiffonadeing basil.  It's like basil confetti!

Ravioli with Pesto, Artichokes, and Tomatoes

By Katie Rose of The Rose Record

Serves 4

Ingredients:

• 2 (9 oz.) packages light four cheese Ravioli (I used Butoni brand)
• 1 cup pesto (I used a homemade batch, but store bought is also fine)
• 1 cup canned artichoke hearts in water, drained and quartered
• Red pepper flakes (optional, but duh I used them)
• Salt and pepper
• ½ pint cherry tomatoes, halved
• 1 tablespoon chiffonade Basil

 Directions:

1. Heat salted water to boiling.  Once boiling  add cheese ravioli and cook two minutes less than package directions.
2. While pasta cooks, make the sauce.  In a large sauté pan, sauté pesto, tomatoes, artichokes, red pepper flakes, salt and pepper until heated through and tomatoes are bursting slightly.  About 5 minutes.
3.  Lift ravioli with a spider into sauté pan.  Stir to combine and cook until ravioli are al dente (about 2 more minutes.  Add a tablespoon of pasta cooking water at at time as needed if sauce appears too thick.
4.  Serve immediately with basil chiffonade on top. 

Nutrition:

• Calories:  450
• Carbs:  47
• Fat:  18
• Protein:  19

Enjoy!

XOXO,

K

{photos by me}