I made some (to be super humble) kickass homemade ravioli the other night. Noodles from scratch, slow simmerer sauce with tomatoes that were being neglected on the counter, and an asparagus and ricotta filling. While they took 2 hours to make, and maybe 3 minutes to eat, they were totally worth it.
There were some leftover bits from this whole production and being the thrifty hipster I am, worked up something equally as delish for a second meal….
We all have that box of lasagna noodles that sits in the cupboard only 1/3 full, right? Because just like that stupid hot dog to hot dog bun ratio (it’s a conspiracy!) you just don’t need that many noodles for a batch of lasagna. So. This is what I did.
Slap everything together after you’ve boiled your noodles and bake in those little loaf pans.
Bake at 375° for 40 minutes or so and boom. Badass leftover mini lasagnas.
I love pasta. A lot. It’s like bread but in a different form and with more seafood (because always seafood). I had the best lobster ravioli of my life in a fabulous little bistro in Boston a few years ago, and I still dream of it. The key? The vodka cream sauce. So I thought it was about damn time to start making some of this cream sauce myself. And you know what? It’s super easy. The only part of this recipe that a well stocked kitchen may not contain at any given time is cream. Otherwise, I know most of us are ready to bang this out with little to no notice.
Saute 2 chopped garlic cloves, 1/2 cup chopped onion and 1/4 cup minced shallots in butter – 3 to 5 minutes to bring out the flavor
Add 1 TB tomato paste to the pan along with a generous dash of red pepper flakes (depending on preference for level of heat) and cook until you can smell the spice (1 to 2 minutes)
Remove your pan from the heat and stir in 1 cup of freshly sliced tomatoes (I use the little guys from the garden – so good!) and 1/3 cup vodka
At this point you are going to cook it all down until the alcohol cooks off (7 to 10 minutes)
If you want your sauce to be super smooth, you can pour it into a blender. I leave it with the little chunks – the texture is an added bonus
Slowly add 1/2 cup of heavy cream to your sauce (because healthy and delicious) and heat until warm.
Salt and pepper to taste.
This sauce is pretty amazeballs right out of the pan, but if you have guests or someone who may judge you, I suggest pouring it over linguine with garlic butter sauteed shrimp. And of course, green onions to garnish because duh.