vegAN Love simmer. Add the herbs, lemon juice, salt and
Perhaps you and/or your sweet have joined the pepper and simmer about an hour on low heat.
growing ranks of those who skip the meat. Season to taste with additional salt, pepper and
This recipe will please even a strict vegan’s taste, cayenne. Set aside.
and no carnivore will feel neglected either.
Ravioli:
In a bowl, combine the tomatoes, cheeses, pine nuts, basil, SPINACH RAVIOLI WITH MUSHROOMS Combine flour, olive oil, water, and salt to
bread crumbs, salt and pepper. With a meat mallet – or, if you Filling: make dough. Wrap in a towel and let sit for 30
don’t have one, a heavy skillet, flatten chicken to 1/4-inch 2 lbs of fresh spinach minutes.
thickness; top each with a mound of the tomato mixture. Roll 1 tsp. sesame oil Wash the spinach and remove the large tough
up and secure with toothpicks. ½ tsp. nutmeg stems. Chop leaves. Steam or sautée in a little
Place the chicken in an eight-in. square baking dish coated 2 tbs. bread crumbs (unseasoned) water (don’t forget to season), then place in a
with cooking spray. Sprinkle the breasts with a little salt and ¼ cup fire roasted red peppers chopped large mixing bowl. Add the nutmeg, pimentos,
pepper then brush with butter/oil. You can stuff the breasts Salt and pepper sesame oil, a pinch of salt and pepper, and
hours ahead of time and keep them covered in the fridge. bread-crumbs. Mix well. Season further to taste
Pull them out about 45 minutes before cooking to bring Pasta: with salt, cayenne and pepper. Set aside.
them back to room temperature. Pour wine and water over 1 cup semolina flour Divide the dough in fourths and roll out two
chicken. Bake at 350° for 25-30 minutes or until chicken is no 2 tsp. olive oil pieces into rectangles on a floured work space,
longer pink. Pour off the cooking juices into a small sauce- ½ cup water rolling very thin. Fold and cover the first with a
pan, keeping the chicken in the dish. Discard toothpicks. slightly damp towel while rolling the second.
Cover and hold. Turn the oven heat up to 475°. Sauce: Spoon the filling onto the pasta sheet, about a
Sprinkle the chicken with the remaining grated cheese and 1 can crushed tomatoes teaspoon each and about an inch apart. With a
paprika. Place in the hot oven for just a few minutes more. 1 can stewed tomatoes pastry brush paint a grid around the filling with
Meanwhile, to make a sauce, put the pan with drippings over 1 small can tomato sauce just enough water to dampen. Lay the first sheet
medium heat and add the garlic, if using. Cook for about a 1 large onion, minced of dough on top. Gently run your fingertip along
minute and add the stock. Bring to a low boil. Mix cornstarch 2 tbs. olive oil the grid to seal, then cut the ravioli. Gently press
and water and whisk into liquid. Simmer for about 2 minutes 2 cloves garlic, minced or smashed and the seams together with the end of a fork. Lightly
to thicken sauce. Slice each breast in half diagonally and chopped dust the ravioli with flour to prevent sticking.
set on a plate with the centers showing; drape with sauce. 1 tsp. dried Italian herbs Cover and refrigerate until ready to cook.
Garnish with pieces of dried tomato and basil sprigs. Serve it salt and pepper to taste
with a side of rice or buttered noodles (I recommend brown dash of lemon To Serve:
rice or whole wheat egg noodles, which are far tastier than pinch of cayenne pepper Bring a large pot of salty water to full boil. Drop
you think). Just make sure you overcook the noodles a bit; ravioli into the salty water and cook a few at a
the secret to good whole wheat pasta. Or skip the starch Garnish: time, about four – five minutes. Remove to an
and add a side of cooked chard or asparagus. Either a light ½ lb. brown mushrooms, sliced oven safe dish and gently toss with just a little
red, like Beaujolais, or dry white, such as Soave or Sauvignon 1 clove garlic, smashed and chopped oil to prevent sticking. Keep the cooked ravi-
Blanc wine would be great with this main course. 2 tbs. olive oil oli covered in a low (about 225 degrees) oven to
To start this meal, serve a spring mix salad with walnuts Splash of cooking sherry or dry white wine keep warm until they are all ready, adding a few
and balsamic vinaigrette. You may notice there’s no bread Salt and pepper to taste drops of oil as needed.
mentioned. If you really need it you can serve that with my Chiffonade of fresh basil (roll a stack of clean While cooking ravioli, sautée mushrooms and
recommended dessert, slices of Bosc pears and apples with dry leaves and slice across into thin strips - for garlic in oil with wine and seasoning. Set aside
a wedge of Iberico cheese. It is a Spanish semi-hard cheese chopped basil gently cross-cut the strips). and keep warm.
made from sheep, goat and cow milk combined; and it is When ready to serve, heat the sauce and put a
mild and very flavorful. Top off your meal with a chocolate Sauce: layer on the plate. Lay the ravioli on top and some
truffle for each of you. A glass or two of Prosecco, Italy’s dry Sautée onion in olive oil until clear, not browned. of the mushrooms on top of that. If you have soy
but very fruity sparkling wine would be perfect with the fruit Add garlic and sauté about 30 seconds. Add the parmesan-style cheese, you can dust some on
and cheese as well as the chocolate. tomatoes. Bring to a boil and reduce heat to top. Finish with a sprinkling of the basil.
February 2010 | RAGE monthly 51
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