Growing up in an Italian-American household, Erika Bachari sat at the dinner table with a big bowl of pasta and gravy in front of her about three times a week. Now, the resident of the 1500 block of Wolf Street has created her own variations on those beloved family tastes.
Her Mini Ravioli, tossed with green asparagus and red grape tomatoes to show off the colors of the Italian flag, shines a healthy spotlight on her proud heritage — and it doesn’t hurt that it’s delicious, either. SPR
Ingredients:
3 pounds of mini ravioli, prepared according to package directions
3 cloves of garlic, minced
1 cup of extra-virgin olive oil
1 bunch of asparagus, cut into thirds
1 pint of grape tomatoes
Crushed red pepper flakes, salt and pepper, to taste
Directions:
Sauté the garlic in the oil in a large skillet over medium heat until golden brown. Add the asparagus and tomatoes. Cook until the asparagus is tender, about five minutes. Gently toss with the cooked ravioli, careful not to break any. Add the remaining ingredients and serve.
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1. guy from iowa said... on Feb 7, 2010 at 09:53AM
“I only see the picture and no recipe, can someone please post it?”