BRUSH
Keeping It Clean

As I wrote this recipe, we were getting hit with yet another twenty inches of snow. That meant a tour of the freezer and the pantry to find whatever ingredients I had not already served during the blizzard that occurred the week before, the one that brought twenty-eight inches of snow to our town.

Please read the recipe all the way through before you start.

• 2 Tbsp. olive oil

• ¼ lb. chopped prosciutto
• 2 cloves garlic, minced

sauté over high heat about 3 minutes.

Add to pan:

• 1 medium onion, chopped, or 1 leek well cleaned and chopped.

Cook 5 to 6 minutes until soft and lightly colored. When onion is cooked, add, still on high heat:

• 3 Italian sausages, removed from casing.

Break up the sausages until they look like ground meat. Cook until the meat has lost its color.

At this point, add about:

• ½ c. white wine and 3/4 c. chicken or vegetable broth

Cook 2 to 3 minutes on high heat.

Pour into the mixture:

• 2 c. tomato sauce
• 3 Tbsp. low fat cream cheese, at room temperature

Cook 5 to 6 minutes

Coat a 2-quart baking dish with vegetable spray. Preheat oven to 350°.

Spoon some sauce into the prepared pan.

Grate some mozzarella cheese over the sauce. Layer in:

• 2 c. tomato sauce
• 1 package ravioli (I used chicken ravioli).

Spread remaining sauce with more grated cheese over the pasta. Top with more cheese.

Bake at 350° about 30 minutes until the whole thing is bubbly and the pasta is cooked.

Notes:

1. You can use hot or sweet Italian sausages, chicken or turkey or even vegetable sausages.
2. You could just cook some pasta and use the mixture as you would any pasta sauce.
3. I use a fine mini-plane to prepare the garlic and the mozzarella cheese.
4. Be sure the mozzarella is well chilled. I put mine in the freezer for a few minutes before grating.

Serves 6

A Cookie Lady recipe