Outfit swap!!! I’m a bit rusty with my traditional art but I do miss it!! There was legit one point on another drawing where I started to move my pencil to the top of the page to save my progress!
Anyways I’m in a raviolink mood so like send me cute drawing ideas for em pls~
Beetroot ravioli with Mizithra cheese, sautéed greens, yoghurt, pine nuts. Chania, Crete, GR @domesnoruz ••• Wanted to take a break from strictly Greek food so had this wonderful cheese ravioli for dinner! So delicious and pretty! • • • #ravioli #pasta #dinner #italianfood #beets #chania #crete #food #foodie #foodporn #foodstagram #foodphotography #vittlemonster #feedme #instafood #eater #nomnom #foodgasm #yummy #carbs @marriottbonvoy (at Domes Noruz Chania, Autograph Collection) https://www.instagram.com/p/CdGa1vglKBm/?igshid=NGJjMDIxMWI=
This was absolutely perfect in every single way. It’s rich with flavor, slightly spicy, and a great dinner for a winter weeknight.
I will post a detailed ravioli recipe in another post – the focus of this recipe is the meat sauce.
Ingredients
1 small yellow onion, diced
5 large cloves garlic, minced
1 lb Italian chicken sausage (hot or sweet)
1 full jar tomato passata
2 cups spinach, roughly chopped
1 tsp granulated garlic
1 tsp granulated onion
1 tsp dried basil
1 tsp dried oregano
½ - 1 tbsp granulated sugar
Pinch red pepper flakes
Extra virgin olive oil
Kosher salt and pepper, to taste
1 lb cooked cheese ravioli
Directions
Heat a large dutch oven or pot over medium heat.
Once the pot has come to temperature, drizzle a few tbsp of olive oil into the bottom and add in the onions and garlic.
Sweat the onions and garlic until the onions become translucent. Season with salt and pepper.
Once the onions are translucent, raise the temperature to medium high and add in the chicken sausage.
Break apart the sausage using a wooden spoon, season with granulated onion and garlic and cook until browned.
As the chicken begins to brown, add in the entire jar of tomato passata [making sure to add water to the jar to add the excess], dried basil, oregano, red pepper flakes, sugar and stir. Adjust the seasoning if necessary.
Reduce the heat to a gentle simmer and cook for 20 minutes, allowing the sauce to thicken.
During the final minutes of simmering, cook the ravioli, drain and reserve a small amount of pasta water.
Raise the heat to medium once again, and add in the spinach and stir.
Ingredients: 1 (25 ounce) bag beef ravioli 1 (26 ounce) jar pasta sauce 1 (8 ounce) can tomato sauce 1 red bell pepper (diced) Italian seasoning (to taste) 1 cup shredded mozzarella cheese
Instructions
Step 1: Pour half of the pasta sauce into the bottom of the crock pot. Add the frozen ravioli and pour the remaining pasta sauce and tomato sauce over the ravioli. Top with red bell pepper and Italian seasoning to taste. Mix well and cover.
Step 2: Turn the crock pot on low and cook for 4-5 hours or until the ravioli are tender. During the last 20 minutes of cooking top with mozzarella cheese and cook until it has melted.
