Wendy Rose Bice prepares a meal to which we
would all like to be invited.
Ingredients:
THE AP PLETREE
1 /2 cup pine nuts
2 Tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, thinly sliced
2 14.5 oz. cans diced tomatoes
30
1 cup raisins
1 /4 tsp. red-pepper flakes
1-pound ravioli (in the frozen or refrig-
erator section of market)
Place pine nuts on baking sheet and toast for 10 minutes. Remove and set aside.
In large skillet, saute onion and garlic in the olive oil over medium heat until soft and
golden. Add canned tomatoes and simmer, stirring occasionally, for 10 minutes. Add
raisins, pine nuts and red-pepper flakes and simmer 10 minutes more.
When ready to serve, cook ravioli as per package directions. Drain and add to sauce,
blend together nicely while cooking an additional 3-5 minutes. Serve immediately.
Serves four.
Ravenous
For
A main-course meal
that's delicious, easy
and a crowd please; too,
J
promises chef Wendy Rose Bice.
DO YOU HAVE A RECIPE YOU WOULD LIKE TO SHARE WITH READERS OF THE
APPLETREE? If so, please send us a copy. If we like it, we might use it in the section!