Thursday, March 10, 2011

A couple of easy suppers

This week's menu included an omelet with veggies, cheese and a little shaved black truffle (it's the season), and another night we had pre-made mushroom ravioli with a mushroom/sour cream sauce.

For an egg supper, I'll always include a green veggie on the side (steamed broccoli here) and a slice or two of whole-grain toast.

The ravioli sauce--which would be excellent on any kind of pasta--started with sauteed mushrooms and shallots, then adding about a cup of soaked, dried porcini mushrooms with their soaking liquid. To get a little green in the dish, I included about 1/2 pound of asparagus spears, cut into 1-2 inch pieces.
If you have some on hand, a half-cup of white wine would be a delicious addition, or use stock/broth. After the sauce is heated through, remove from heat and stir in about 2/3 cup of reduced fat sour cream.
The ravioli came from Trader Joe's, where there are many varieties from which to choose. Most supermarkets these days also have premade ravioli or other stuffed pasta in a refrigerator case.


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