I haven't cooked all week but got home late tonight. What did I scrounge together?

Dinner tonight was Chicken Rockefeller with Lobster Ravioli in a tomoato cream sauce. It was excellent! I didn't exactly use a recipe, as I made it up as I went along, basing it upon my memory of a dish I used to get at a restuarant that used to be in Atlanta many years ago. However, here are the general instructions:

( Chicken Rockefeller )

For the Lobster Ravioli I used store-bought lobster ravioli and for the sauce I used crushed tomatoes, basil, oregano and a touch of cream.

Our friends, Delek and Murat, always make Turkish bulgar salad for us when we get together, and one of the key ingredients is a type of red pepper that comes from Turkey and is exceptionally difficult to come by in the U.S. Its rich, savory bite is just the right ingredient to distinguish Murat's kisir as one of the most delicious foods I've ever tasted. (Don't even get me started...)

Imagine my surpise when today, in Oakland, my husband and I stumbled upon this little Turkish restaurant on Piedmont Street called, "Zatis" where they served Turkish ravioli called "manti" in a fresh tomato sauce and lo! The same delicious type of red pepper was all over the top of it!


( Read more... )

I have about a 1/2 pound of frozen cheese ravioli. I remember the last time I used it, it was good but a little bland. Is there anything I can add (i'm just going to use it with some spaghetti sauce and ground beef mixed in) to make it more flavorful? I mean, when I boil it...what can I add/do to it to jazz it up a bit?

It seems like it doesn't even have the `flavor` that plain old spaghetti noodles do, and it's weird.

It doesn't have to be super fabulous, i'm just making a quick dinner for my dad and I.

This weekend I made a LOT of ravioli from scratch and froze it by flavour for later use.  I'd say I made enough for about 5-6 meals (with leftovers for lunch).

This weekend I plan on making a whack-load of ravioli (which I have never done before) and freezing it for later use throughout..  well, however long it will last...


Anyways, I want to have a bunch of different fillings and the only things I can think of right now are; 
-spinach and cheese
-shrimp and ???


I want to have at least five flavours so I can keep a good variety so give me your suggestions!

( i went the Union Square Farmer's Market today during lunch and foraged some spring goodies. )

x-posted to my journal.

n.