Baked Mushroom Ravioli in Tomato Sauce

Friday night in winter supper.

Found a tray of a dozen mushroom ravioli in the freezer and a big glass jar of Labriola’s Italian Grocery Marinara Sauce on the pantry shelf. Sprinkled some Parmesan on top when I served up the dishes.

I poured half the sauce in a 10×13 glass baking dish, placed the frozen ravioli in sauce, put about a 1/3 c water in rest of sauce in the jar and whirl around a bit. Poured over the ravioli. Covered with aluminum foil. Baked at 350 for 45 minutes. Perfect.

After being away almost two weeks I definitely need to get to the store with a long list but managed to wait another day to avoid going out in the freezing cold. Will add something green to our menu tomorrow. It was a night of comfort food.

West Village Friday Evening

My sister made Raffetto’s Wild Mushroom Ravioli and Broccoli tonight. Parmesan cheese on top.

After we ate, we took a walk. No gelato tonight.  We already had an Italian ice earlier in the afternoon

I had raspberry Italian ice from Rocco’s Pasticceria

 

 

It was such a lovely evening. Lots of people out to dinner and enjoying the summer night.

Rental bikes

A chocolate purse at LiLac Chocolates


Outside Magnolia Bakery  waiting

Bleecker Street Festival tomorrow 10-6

 




Grated Parmigiano-Reggiano

We’re holing up.

Waiting for the predicted snow.

Not quite a burrow but definitely staying close to home.

It’s probably going to impact Thanksgiving travel plans for many in this neck of the woods.

I’m avoiding all stores with crowds- as everyone rushes to get milk and the last roll of T.P.

There’s urgent hype on the car radio as I drove home from school and I hear from a friend that reports on TV are insistent.

So I went to the Bryant Street Market to get a pound of coffee beans and spied Donatelli’s Mushroom Ravioli in the freezer.

Came home and baked the dozen in some vodka sauce from the pantry (don’t ask)  for 45 minutes and pretty soon there was a meal worthy of a winter night that feels like February instead of November.

In the dining room.  What made the meal though?

The grater was in service again tonight. This time  for the Parmigiano- Reggiano cheese.  Steve added the beer and we had spinach salad.   The candles made it seem warmer.

Mushroom Ravioli