or LA and can't go to the corner Italian Market for super fresh, made that day pasta;
I can still find some decent packaged fresh pasta. I opted for a 4 cheese, but they
also had 3 and 5 cheese blends.
Since fresh pasta takes only 5 minutes to cook, I started on my sauce first.
I found some great chicken sausage with roasted red pepper and asiago
(there is my 5th cheese). I sliced it on the diagonal so it would have plenty
of surface area to brown and get slightly crispy.
I started my sauce with diced onion and minced garlic.
Lots of garlic.
It was just one of those days.
I added some sliced white mushrooms and oregano, sauteing it all
off till soft. Then I added my sliced chicken sausage to brown.
Meanwhile, I had my pot of water boiling for the pasta and
added the fresh ravioli about now.
I finished my sauce by stirring in a small can of tomato paste, a 15oz can of
diced tomato, and wilted in the fresh spinach. I turned off the heat and stirred
in about 6oz of ricotta (my 6th cheese) and about 1/4c of heavy cream.
Drain your pasta and serve it up with a healthy ladle of sauce.
Have some nice crusty bread and healthy olives.
Pick a nice crisp white to drink and you're in heaven!
