Sunday, December 28, 2008

Pink Sauce

I feel as though I have been cooking, cleaning, shopping, decorating, and entertaining for over a month without stopping... I have enjoyed it all, but I'm tired. There will be little, if any, "new" recipes posted here for the next week or two. Instead, let's take a trip in the WABAC machine to a whole 22 days ago...

One of the stars of our anniversary party earlier this month was Lobster Ravioli with Pink Sauce.

Since I was planing to serve two other types of ravioli, and a tortellini, I was having some difficulty locating sauces which would coordinate with the individual pastas, yet each be interesting on its own and not contrast with the other pastas and sauces. It drove me a little bit nuts.

I found this sauce recipe on, and it was perfect. Fresh garlic is sauteed in olive oil, then fresh tomatoes and cream were added. Finished with Parmesan, and salt and pepper, it was a beautiful, delicious sauce. The cream and tomatoes provided a sweetness which blended nicely with the delicate, sweet lobster filling. And it looks pretty, too.

Yes, I said cream. It was a special occasion and I used the high-fat, top-shelf ingredients which made everything taste wonderful. Don't look at the nutritional information....

Be certain to use the very best fresh tomatoes. If you have to splurge for the heirloom ones, do so. I found that the Campari brand (sold in plastic-- recyclable #1!-- containers with the stems attached) work just fine. And fresh basil. The dried stuff simply will not work for a sauce such as this.

* Exported from MasterCook *

Pink Sauce

Recipe By:
Servings: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
9 medium garlic cloves -- finely chopped
6 medium ripe tomatoes -- chopped
10 large fresh basil leaves -- julienned
1/4 cup heavy cream
1/2 cup Parmesan cheese -- freshly grated
Salt and fresh-ground black pepper -- to taste

In a nonreactive heavy skillet, heat oil over medium heat. Saute garlic for about 3 minutes, or just until it begins to color a bit; don't let it burn.

Add tomatoes, basil, and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce for about 2 minutes. Stir in Parmesan cheese until it melts; season with salt and pepper.

Don't let sauce boil after adding cheese or it will get stringy.


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Per serving: 177 Calories (kcal); 15g Total Fat; (73% calories from fat); 4g Protein; 8g Carbohydrate; 19mg Cholesterol; 140mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : You can make this a day ahead and reheat over low heat, in a double boiler, or at 50-power in a microwave (do not add basil until reheating).

once again, proof that a flash can absolutely kill a photo!!!
when will I learn????

This is a photo of the pink sauce with the lobster ravioli. This sauce would be incredible with any pasta, especially a plain one such as penne, since the incredible flavor of the sauce would just shine through.