What you don’t see is that I added a cup(or more) of the above white wine, 1/4 c sherry cooking wine, and 2 c. chicken broth. We didn’t have any fresh broth so I dissolved some bouillon cubes into the hot water. This made for a watery sauce but I had it simmer for three hours and to help concentrate flavors and take away some liquid.
I failed to document my chicken marinade which was 4 T. EVOO, the juice of a lemon with the rinds mixed in and 2 tsp each of salt, pepper, parsley, basil, and oregano. This sat in the refrigerator for two hours and then was grilled on the grill pan on the stove. It’s probably my new favorite marinade I’m in a lemon kick as of late as you can probably tell from the previous few posts.
We used frozen spinach ravioli, topped with the sauce (it made a lot), the chicken, grated Parmesan and fresh chopped basil. I still had some mozzarella left over from MNO that I put on mine and put under the broiler for color and texture.
Unfortunately I had a green smoothie (spinach, yogurt, honey, apple juice, banana, orange) about two hours before we ate because I knew I’d want to eat a lot. I wasn’t even able to finish three ravioli with sauce and chicken as a result and was pretty bummed about it.
Again, this will likely be on our meal rotation of go to yumminess. K fell asleep on the couch before 5PM, didn’t eat dinner, slept (somewhat) through the night, and will surely be gobbling this up for lunch and dinner today. You can save yourself a serious headache by buying pre-grilled chicken and ravioli. The sauce itself makes the dish and was completed in no time flat, just take into consideration the time you’ll want it to simmer. You can also make a double batch and freeze for use over spaghetti, dipping cheese sticks into, or as a base for a cream sauce if you’re feeling adventurous.
2 tablespoons extra-virgin olive oil
1 ounce Italian salami, finely diced, or pulsed in a food processor
4 cloves garlic, minced
1 28-ounce can San Marzano plum tomatoes, drained, juices reserved
5 or 6 fresh basil leaves, plus more for garnish
Pinch of sugar
Kosher salt and freshly ground pepper
1 1/2 pounds frozen spinach-and-cheese ravioli
1 ounce ricotta salata or parmesan cheese, grated
Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.
Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.