Sunday, January 20, 2013

Chicken/cheese Ravioli with Rose (red cream sauce)

One of our family favorites red sauces is Rose (tomato cream).  Light and tasty this sauce goes well with pasta.  A little lighter in taste than regular red sauce this can be the topping for fettuccine as well as gnocchi and today I am using it to top some of my homemade chicken ravioli I had in the freezer .  Thanks for the recipe Pioneer Woman!




I found this recipe on the Pioneer Woman's website:

Pink sauce


Here's what I did:


  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Minced
  • 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
  • Salt And Pepper, to taste
  • Dash Of Sugar (more To Taste)
  • 1 cup Heavy Cream
  • Grated Parmesan Or Romano Cheese, To Taste
  • Fresh Basil, Chopped
  • 1-1/2 pound Fettuccine
Preparation Instructions
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

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