When I got to Italy, the one thing that I wanted the most was raviolli. I mean I have had some pretty great homemade raviolli dishes here in the states but to get the dish from where it came from?!? Dream come true. Raviolli has got to be my favorite kind of pasta. You can fill them with anything you want and you can even make any sauce to go over them and they will be good. You really can’t go wrong with raviolli.

Unfortunately I do not have the right utensils at home to make my own raviolis but you can buy some pretty good ones at the store. I love to go to Whole Foods and even Trader Joe’s and get their cheese raviolis. Today, I am going to be making cheese raviolis with a white cream sauce to go over them. Remember, the raviolis are already made. Maybe someday I will be able to guide you through the noodle making process, it is pretty intense but fun!

So what you will need is:

2 packs of Artichoke and Colby Jack Raviolis- you can use whatever ones you would like  though.

1/2 stick of butter

2 cups milk

5 cloves garlic, crushed

2 tblsp parmesan

1 tbsp flour

salt and pepper to taste

1 cup of half and half or cream

Chicken broth- enough to make your sauce a little more liquid

and onion finely minced

I also added asparagus to the sauce to go along with the artichoke flavor but that is up to you!

So what you do is take your chicken broth, milk, and your half and half and put it into a separate bowl. Then take the onion and put it into a sauce pan over high heat. Add 3/4 of the butter then the crushed garlic. Brown these ingredients in the butter for 3 minutes, keeping the pan on high heat. Then add 1 cup of the milk mixture and let it come to a bubble. Stir in the flour and then the parmesan. Add the rest of the milk mixture and let it come to a bubble again. Once it is boiling a little, turn the stove to low heat. Add the raviolis and cook for 10 minutes. This will allow the sauce to thicken and the raviolis to cook.

When this is all done you want to take out as many raviolis as you want and put some of the sauce on it and enjoy! Like I said, I had asparagus with mine which was added a nice complementary taste to the artichoke that was in my raviolis. With this I also had some grapes on the side. My meal was wonderful


About Kevyn Holden

I am a student at the University of Nevada, Reno; a senior. I am majoring in Business Management and plan to graduate this year. Traveling is a passion of mine. I studied in Turin, Italy from January 2011 to May 2011. I attended part of the business school SAA and studied Italian culture, business entrepreneurship, and Italian Cuisine. After that I traveled through Europe tasting different cultures' food, learning about their customs and country and I fell in love. I have two younger sisters, one who also attends UNR. I have played soccer my whole life and now I just play for fun. I am aspiring to own my own restaurant one day because I love to cook and bake and I am learning how to manage effectively.
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