One day I was looking for something new to fix for my family, and I was perusing one of those sites where you order your dinners and then go and pick them up and they had something called Ravioli Parma Rosa. Now I had never heard of that, but based on the description it sounded really good, so I decided to experiment.
Here is the recipe that came out of that experiment.
Ravioli Parma Rosa
1 pkg of your favorite refrigerated or frozen ravioli (this summer I plan on learning how to make my own ravioli – I hear it is easy)
Parma Rosa Sauce:
4 Tbl. butter
1 tsp. minced garlic
2 tsp. flour
1 c. half and half (I use fat-free)
1 c. whipping cream
1 c. plus Parmesan cheese
1/2 can diced tomatoes (I use Italian style)
1/4 to 1/2 tsp. garlic powder
1/4 to 1/2 tsp. dried oregano
1/4 to 1/2 tsp. dried basil
1.) Make a roux – melt 1 tablespoon of the butter in a medium sauce pan, add in minced garlic and saute for 1 minute (be careful not to burn the garlic), mix in the flour and cook for 1 minute.
2.) Add in your whipping cream, half and half and remaining 3 tablespoons of butter, stir until bubbly. (I have a RoboStir, that will do the work for me so I can move onto something else, a preteen would work just as well and would probably be cheap labor.)
3.) Slowly stir in your cheese until smooth. Let it simmer for a few minutes on low.
4.) Begin boiling your ravioli, as that only takes about 3 minutes.
5.) Puree 1/2 can of diced tomatoes with the garlic, oregano and basil.
6.) Remove Alfredo Sauce from the stove, and mix in the tomato puree.
7.) Toss the Parma Rosa Sauce with your cooked ravioli. Eat and enjoy!!
My family likes to use any leftover Parma Rosa Sauce to dip garlic bread or bread sticks in. Another great use for the Parma Rosa Sauce (which we are having next week since I have leftover sauce) is using it over grilled chicken and linguini.
This blog post is linked to the blogs below:
I would love to hear about some of your favorite Italian dishes. Feel free to leave in a comment or link up your blog below.
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I’m stopping by from BFF and I LOVE that you’re using store brand ingredients! It makes cooking SO much cheaper and, for the most part, the quality is just as good as the name brands 🙂
Jamie @ http://www.mamamommymom.com
http://www.facebook.com/mamamommymom
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Thank you for stopping by. I used to be a brand snob and then I started paying attention to ingredients and taste of the different brands, and now I am much more diverse in my selections. If the quality and taste are just as good the name brands then I go with the store brand. It makes a huge difference to the budget, and I am all about budgeting.
I’ve never heard of this sauce before. Sounds and looks great. I’m saving this one to my favorites.
PS – You have a RoboStir! Is it as promisng as the commercial says. We thought it looked great, though we were debating if it really worked.
Thank you for stopping by. I just used my Robostir for the first time with this sauce and it worked great. At least I was able to move away from the sauce and to work on other components of the dinner.
Trying this tonight – looks delicious!
Love your site, would like to make one small clarification (learning is a lifetime occupation)…
Roux ( /ˈruː/) from the french language, is a cooked mixture of wheat flour and fat, traditionally clarified butter.
I hope you guys enjoy! And I love learning while cooking. That is fun to me. Thank you for the clarification.
Ok Amy, I finally gave in and decided to try some of your recipes. If you remember, I hate to follow recipes. So I will give it a go because I am sick of cooking the same things.
Have fun with it. I try not to put up recipes that are overly time consuming. You know how it is with toddlers, time is of the essence. Let me know how things go. My husband really likes this parma rosa sauce over angel hair pasta with marinated grilled chicken.
looks very good thanks for sharing come see me at http://shopannies.blogspot.com
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