You want to break away from eating bland blah pasta, then pay attention to this innovative excellent recipe. There are more delicious ways to eat ravioli other than the Chef Boyardee’s recipe. It may cost a little bit more, but the rewards or well worth it. This is the type of dish that you will have you attempting to eat another serving even though you are totally full and your stomach is about to burst. This recipe comes from my father, hence Papa Luigi.
- 1 pound of yellow tomatoes
- 1 pound of red tomatoes
- 1 red onion
- 1 teaspoon white pepper
- 1/4 teaspoon Himalayan sea salt
- 7 ounces of pesto with basil
- 1 pound organic stew beef
- 18 ounces of three cheese asparagus ravioli
- 1 orange bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 4 ounces sharp white Vermont cheddar cheese
- ¼ cup olive oil
- 2 tablespoons unsalted butter
For this recipe you will need a large stew pot, and a small cooking pot with lids. In the small cooking pot add one cup of water. Take your organic stew beef and cut into smaller portions. Place the meat in the small cooking pot with approximately 1/8 teaspoon of sea salt and ¼ teaspoon of white pepper. Cover with lid and cook at a medium temperature.
Add 1 cup of water to the large stew pot. In a blender, puree the yellow tomatoes and add them to the pot. Puree the red tomatoes using the same method with the blender, as well as the orange, yellow, and red bell peppers and add them to the large pot. Remember, the more colors of food that you use, the more vitamins and minerals you going to be delivering to your body for your good health. You may add more of the various bell peppers according to your own tastes. Add the remainder of the Himalayan sea salt and the white pepper to the pot. Add the 18 ounces of pesto with basil to the large stew pot and stir all of the vegetables and other ingredients together. Add the 18 ounces of your three cheese asparagus ravioli, butter, and olive oil to the pot.
After the meat has been cooked and steamed well, it will become very tender. Drain the excess fat and other liquid from the cooked meat, and add to the large stew pot. Cover the pot with a lid, and cook at a medium heat. This will take approximately 45 minutes to one hour. When complete, apply the white Vermont sharp cheddar cheese evenly over the top, and replace the lid. Allow several minutes for the cheese to melt. Served in a bowl and eat with a spoon. Bread-and-butter are optional.
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