So, this is a healthier and easy version of a hearty italian meal. Buon appetito!
Lobster Ravioli in "Mockda" Sauce with Bruschetta
(about 35 minutes prep/cook time; Serves 2)
For the Pasta:
- 1 pkg Trader Joe's Lobster Ravioli
For the Sauce*:
- cooking spray or 1 tsp. olive oil
- small onion, chopped
- 1/4 tsp salt
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, minced
- 1/2 cup white wine (I used pinot grigio)
- 1/4 cup fat-free, less-sodium chicken broth OR no salt chicken stock
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1/4 skim milk
- 2 frozen cubes Dorot Basil OR 3 tablespoons thinly sliced fresh basil
Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add wine; bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in broth and tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes.
Meanwhile, cook the pasta according to the package directions. Drain and keep warm.
Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Return tomato mixture to pan; stir in milk. Cook 2 minutes over medium heat, stirring constantly. Add frozen basil cubes and let dissolve. Remove from heat. Spoon over lobster ravs. Serve immediately.
You should have enough sauce leftover to freeze and use again :)
For the Bruschetta:
- 4 slices bread (100% whole wheat is preferable but Brian likes Italian bread from The Hill)
- Olive Oil cooking spray
- 2 frozen cubes Dorot Basil (unless you have fresh, then use that!)
- 1 tsp chopped garlic
- 12 cherry tomatoes, sliced thinly (or whatever tomatoes you have)
- 1 Tbsp shredded or grated reduced fat parmesan cheese
*Sauce adapted from Maureen Callahan's "Pasta with Vodka Cream Sauce",
Cooking Light SEPTEMBER 2007