Ravioli made over easy

1 package of ravioli
4 1/2  tablespoons of extra virgin olive oil
4 1/2 medium size garlic cloves, sliced thin
1/4 cup of diced onion
1/4 teaspoon of oregano
1/2 cup of fresh basil leaves
1/4 cup of red sweet wine
1 can of your favorite crushed tomatoes

Grated Parmesan cheese


Cook Ravioli as directed on package

Heat olive oil on medium heat, add the garlic and onion and cook for 4 minutes, add the oregano and tomatoes.  Bring to a slow bowl, and reduce the heat and simmer for 25 minutes. 

Drain Ravioli, gently transfer ravioli to dish and pour sauce over ravioli and sprinkle with cheese

Serves 4.

Shrimp over RIce

1/4 cup of extra virgin olive oil
3 medium garlic cloves diced
Chop 1 medium tomato
1/4 teaspoon ground pepper
1/4 cup of lemon juice
1/4 cup chopped fresh parsley
20 large shrimp deveined
Rice

Blend and puree all ingredients except the shrimp.  Pour dressing into a large bowl and  place shrimp  into it, and marinate in refrigerate for 1 hour.

After hour pour entire bowl of shrimp and marinate into a large skillet, cover and cook over medium heat for about 6 minutes.  Remove from stove and serve over cooked rice.

Chicken with Sicilian Sauce

1/2 cups Almonds
1 tablespoon of garlic
1/2 teaspoon of Salt
1/2 teaspoon of pepper
1/2 cup of basil
1 cup of fresh cubed tomatoes
1/4 cup grated Parmigiano cheese
2 tablespoons tomato paste
2 1/2 tablespoons extra virgin olive oil
4 boneless chicken breasts

In a blender chop the almonds, garlic, basil and salt and pepper, add the tomatoes, cheese, and tomato paste and and oil and blend until finely chopped.

Heat a your grill or pan.  Brush with oil, salt and pepper the chicken and place on the grill.  Cook 5 minutes and until cooked through and not pink.  


Add chicken to serving plate and top with Sicilian sauce.  Serves 4

Polenta

8 Cups of water
1 teaspoon of salt
2 cups of Polenta
4 tablespoons of unsalted butter
1/2 cups of chicken broth
1 cup of crumbled Gorgonzola cheese


reheat oven 350


In a 4 quart oven pan, combine salt, and Polenta and mix well.   Add butter and bake for about 45 minutes.  Remove from oven and add and mix together chicken broth.  Bake again for another 10 minutes.  Remove from oven and stir in cheese and serve hot.  Makes 6 servings.

Salsa Italian

2 cups cubed peeled eggplant
1 cup cubed sweet red pepper
1 cup cubed green pepper
1 cub cubed zucchini
2 1/2 medium minced garlic
2 tablespoons of extra virgin olive oil
1 large tomato cubed
2 tablespoons of cider vinegar
1 tablespoon of dried basil
1 teaspoon of thyme
1/2 teaspoon of salt 
1/2 teaspoon of pepper
1/2 teaspoon of sugar 

In a large skillet in oil,  saute the eggplant, pepper, zucchini and garlic for about 10 minutes. Slowly add your tomato, vinegar, basil, thyme, salt and pepper.  

Cook about 6 minutes longer or until vegetables are tender.  Once cooked, cool and refrigerate for about 6 hours.  Serve on toasted Italian bread.  Makes about 2 1/2 cups.