I LOVE LES MIS!

Christmas vacation is over.  Billy and I spent Christmas with his family in St. George, Utah.  Billy was granted permission from work to leave just a few days before Christmas.  I was able to find affordable flights in and out of Vegas; so off we went.  

 

Then we made the short drive to the red desert that is southern Utah.

 

There are plenty of golf courses in the St. George area.  

This is Sand Hollow Golf Course in Hurricane (pronounce Hurricun).  Golf courses look like an oasis when placed in a desert.

It was really great to be with family for Christmas, we see them so rarely. 

Billy's brother, Bruce brought his adorable cocker; Putter.

Billy and Putter, wrestled/snuggled.

 

While on vacation, we went to see Les Miserable, the movie.  We bought our tickets in advance and got the theatre plenty early, cuz we knew the place would be packed.  I have been waiting in anticipation for the movie to come out since I first saw the previews in the summer (even the previews had me teary).  As the crowded movie house waited for the film to start, we were all abuzz with excitement, humming and singing “I Dreamed a Dream”.  Well this movie did not disappoint, no not a one!  The movie ended to tear stained cheeks and thunderous applause from all in the theatre.

This was the perfect movie to release for Christmas as it is an example of God’s grace and redemption. 

Three of the characters especially give a picture how judgment can affect a life for the better or worse. 

 

Jean Valjean is an ex-convict and is labeled a dangerous man, though his crime did not merit such a title.  He is taken in by a priest.  Because of the priest’s kindness and forgiveness, Valjean is able to recognize that God has given him a second chance. 

 

 From that point on Jean Valjean becomes a righteous man; in his repentance he goes out of his way, to help, even to save those less fortunate.  He genuinely cares for the people, and doesn't judge them.  

Fantine is ostracized for having an illegitimate daughter, Cosette.  There were few jobs for women in those times, so Fantine did desperate things in order to provide for Cosette.  Her miserable life is not in vain however; because of Fantine, her daughter is saved from a wretched life.

 

 Javert once guarded Jean Valjean at the prison.  Javert becomes a police inspector who has it out for Valjean.  Javert is a self-righteous man who upholds the letter of the law, but not the spirit of the law.  He comes to realize that his self-righteousness is not righteous.

 

I could go on and on but I don’t want to ruin the movie for anyone who hasn’t seen it.  The acting was amazing, the music filled with so much emotion.  The music was all sung live, not recorded in a studio…Brilliant!  If you are hmmming and hawing about going to see the movie; just go!

I sit here typing away with the tune for “I Dreamed a Dream” playing over and over in my mind; and it brings tears to my eyes again.  This story reminds me that each and everyone one of us has a history, a reason why we are the way we are, or do what we do.  It is not for me to judge another, but to love.  I am not to be self-righteous because I haven’t sinned in a manner that another may have; I have sinned quite well (or horribly) in my own way.  The only reason that I am righteous is because I earnestly asked Jesus to forgive me, and He did.  Luke 7 tells of a woman, called a “sinner” who came to Jesus weeping and washing His feet with her tears and very expensive oil.  The self-righteous Pharisees expected Jesus to judge her; instead Jesus chastised them and said, 47 “Therefore I say to you, her sins, which are many are forgiven, for she loved much.  But to whom little is forgiven, the same loves little.”  Jesus continued to tell her that her sins are forgiven, 50 “Your faith has saved you. Go in peace.”  There is no one whose sin is too great for Jesus to forgive.

All photos from Les Mis were copied from Google Images.

THE STORY OF CHRISTMAS

This is the story of Christmas and the birth of our savior straight from the Bible, New King James Version (NKJV); I am not going to mess with it! 

Christ Born of Mary

MATTHEW: 1

 

18 Now the birth of Jesus Christ was as follows: After His mother Mary was betrothed to Joseph, before they came together, she was found with child of the Holy Spirit. 19 Then Joseph her husband, being a just man, and not wanting to make her a public example, was minded to put her away secretly. 20 But while he thought about these things, behold, an angel of the Lord appeared to him in a dream, saying, “Joseph, son of David, do not be afraid to take to you Mary your wife, for that which is conceived in her is of the Holy Spirit. 21 And she will bring forth a Son, and you shall call His name Jesus, for He will save His people from their sins.”

22 So all this was done that it might be fulfilled which was spoken by the Lord through the prophet, saying: 23 “Behold, the virgin shall be with child, and bear a Son, and they shall call His name Immanuel,” which is translated, “God with us.”

24 Then Joseph, being aroused from sleep, did as the angel of the Lord commanded him and took to him his wife, 25 and did not know her till she had brought forth her firstborn Son.

LUKE: 2

1 And it came to pass in those days that a decree went out from Caesar Augustus that all the world should be registered. 2 This census first took place while Quirinius was governing Syria. 3 So all went to be registered, everyone to his own city.

4  Joseph also went up from Galilee, out of the city of Nazareth, into Judea, to the city of David, which is called Bethlehem, because he was of the house and lineage of David, 5 to be registered with Mary, his betrothed wife,[a] who was with child. 6 So it was, that while they were there, the days were completed for her to be delivered. 7 And she brought forth her firstborn Son, and wrapped Him in swaddling cloths, and laid Him in a manger, because there was no room for them in the inn.

Glory in the Highest

8 Now there were in the same country shepherds living out in the fields, keeping watch over their flock by night. 9 And behold,[b] an angel of the Lord stood before them, and the glory of the Lord shone around them, and they were greatly afraid. 10 Then the angel said to them, “Do not be afraid, for behold, I bring you good tidings of great joy which will be to all people. 11 For there is born to you this day in the city of David a Savior, who is Christ the Lord. 12 And this will be the sign to you: You will find a Babe wrapped in swaddling cloths, lying in a manger.”

 13 And suddenly there was with the angel a multitude of the heavenly host praising God and saying:

14 “Glory to God in the highest, And on earth peace, goodwill toward men!”[c] 

15 So it was, when the angels had gone away from them into heaven, that the shepherds said to one another, “Let us now go to Bethlehem and see this thing that has come to pass, which the Lord has made known to us.” 16 And they came with haste and found Mary and Joseph, and the Babe lying in a manger. 17 Now when they had seen Him, they made widely[d] known the saying which was told them concerning this Child. 18 And all those who heard it marveled at those things which were told them by the shepherds. 19 But Mary kept all these things and pondered them in her heart. 20 Then the shepherds returned, glorifying and praising God for all the things that they had heard and seen, as it was told them.

MATTHEW 2:

Wise Men from the East

2 Now after Jesus was born in Bethlehem of Judea in the days of Herod the king, behold, wise men from the East came to Jerusalem, 2 saying, “Where is He who has been born King of the Jews? For we have seen His star in the East and have come to worship Him.”

3 When Herod the king heard this, he was troubled, and all Jerusalem with him. 4 And when he had gathered all the chief priests and scribes of the people together, he inquired of them where the Christ was to be born.

5 So they said to him, “In Bethlehem of Judea, for thus it is written by the prophet: 

6 ‘But you, Bethlehem, in the land of Judah,

Are not the least among the rulers of Judah;

For out of you shall come a Ruler

Who will shepherd My people Israel.’”[e] 

7 Then Herod, when he had secretly called the wise men, determined from them what time the star appeared. 8 And he sent them to Bethlehem and said, “Go and search carefully for the young Child, and when you have found Him, bring back word to me, that I may come and worship Him also.”

9 When they heard the king, they departed; and behold, the star which they had seen in the East went before them, till it came and stood over where the young Child was. 10 When they saw the star, they rejoiced with exceedingly great joy. 11 And when they had come into the house, they saw the young Child with Mary His mother, and fell down and worshiped Him. And when they had opened their treasures, they presented gifts to Him: gold, frankincense, and myrrh.

12 Then, being divinely warned in a dream that they should not return to Herod, they departed for their own country another way.

The Flight into Egypt

13 Now when they had departed, behold, an angel of the Lord appeared to Joseph in a dream, saying, “Arise, take the young Child and His mother, flee to Egypt, and stay there until I bring you word; for Herod will seek the young Child to destroy Him.”

14 When he arose, he took the young Child and His mother by night and departed for Egypt, 15 and was there until the death of Herod, that it might be fulfilled which was spoken by the Lord through the prophet, saying, “Out of Egypt I called My Son.”[f]

Massacre of the Innocents

16 Then Herod, when he saw that he was deceived by the wise men, was exceedingly angry; and he sent forth and put to death all the male children who were in Bethlehem and in all its districts, from two years old and under, according to the time which he had determined from the wise men. 17 Then was fulfilled what was spoken by Jeremiah the prophet, saying: 

18 “A voice was heard in Ramah,

Lamentation, weeping, and great mourning,

Rachel weeping for her children,

Refusing to be comforted,

Because they are no more.”[g]

The Home in Nazareth

19 Now when Herod was dead, behold, an angel of the Lord appeared in a dream to Joseph in Egypt, 20 saying, “Arise, take the young Child and His mother, and go to the land of Israel, for those who sought the young Child’s life are dead.” 21 Then he arose, took the young Child and His mother, and came into the land of Israel.

22 But when he heard that Archelaus was reigning over Judea instead of his father Herod, he was afraid to go there. And being warned by God in a dream, he turned aside into the region of Galilee. 23 And he came and dwelt in a city called Nazareth, that it might be fulfilled which was spoken by the prophets, “He shall be called a Nazarene.” 

The story of Herod and the Massacre of the innocents is not a feel good story and does not seem Christmassy but it is important because it shows that Herod believed that Jeseus was be King of the Jews, and Herod did not want to lose that title.

The story of Joseph fleeing and returning from Egypt with his family is also important, because it fulfills the prophecies of where the Messiah would come from.

Today I celebrate the gift that God has given us; the birth of our savior, Immanuel who dwells with us still.  Who will never leave us or forsake us!

May you be blessed and have a very Merry Christmas!

FESTIVE ROAST PORK with ROOT VEGETABLES

What is more festive than a roast?  Roast anything?  A roast looks impressive, makes the house smell amazing, tastes delicious, and is soooo easy!

This year we are on a serious budget, but I still like to do something special for Christmas dinner.  I decided on a juicy and flavorful roast pork; very affordable pork shoulder to be exact.  Pork shoulder has a good amount of fat, which = flavor; and a bone in the middle which = more flavor!  By slow roasting the pork, the fat just melts into the meat, making for juicy, tender, yumminess.  I put it on a platter surrounded by colorful root veggies and it looks oh, so festive!  Nobody would ever guess that this was budget friendly meal…and really, nobody needs to know!

Here’s what you do.

 

Prepare the rub by adding, to a small bowl the seasoned salt, 1 tsp. of the fresh rosemary, dry mustard, sweet paprika, Chinese 5 spice, black pepper, and garlic powder.

 

My pork had a thick skin on the fat cap; I removed it, but not the fat!

 

 Rub the seasoning all over the pork.  

If you do this the night before and leave the seasoned pork in the fridge overnight your pork will be ultra-flavorful.  If you do season the pork right before cooking, it will still be very tasty.

Preheat the oven to 325 degrees.

 

Get a skillet really hot.  Add a little canola oil and brown the pork on all sides, about 3 minutes a side.   

See the beautiful color?

 

Place the browned pork fat side up in a roaster.  Sprinkle another tablespoon of chopped rosemary over the top of the fat.  The flavor will melt down into the pork as it cooks.

Put the roast into the oven.

While the pork is roasting get the veggies prepared.

 

Slice the onion into wedges.

 

The carrots and parsnips are cut the same size, about 1 ½ inches.

 

This is a rutabaga for those who weren't sure.

Peel and cut it into about 1 inch cubes.

Slice the apple, but don’t bother peeling it.

 

Leave the rosemary sprigs whole.   

The sweet and tart flavor of cranberries compliments both the veggies and the pork, so if you have them go ahead and throw a handful in. 

Toss with olive oil, salt and pepper.

 

After the pork has been in the oven for an hour, remove it.   

Add the veggies, white wine and stock to the pan.  

Put the pan back into the oven for another 1 ½ to 2 hours.  Until an instant read thermometer reads 170 degrees.   

Remove the pork to a platter, cover it with foil and allow it to rest for about 15 minutes before slicing.

Remove the veggies and keep them warm while you make the gravy.

 

These are the pan juices.  See all that fat on the top, skim that off, using a spoon.  If you like, you can serve the pan juices as is.

 

 

Or you can thicken it with a roux.   

Use 1 or 2 tablespoons of the fat you skimmed off.  Whisk it with 2 or 3 tablespoons of flour (depending how thick you like your gravy) and cook it for about 2 minutes to remove the raw flour taste.

 

Now whisk the pan juices into the roux.  Bring it to a boil, and whisk for a couple of minutes.  

That’s it!  Just keep it warm until service.

I like to arrange the roast pork on a platter, surrounded by the root vegetables.

This will be my last post until after Christmas, so I would just like to tell you Merry Christmas! Frohe Weihnachten! Feliz Navidad! Joyeux Noel! Buon Natale!  (I didn’t mean to leave anyone out, that’s just all that I know)

Serves 6 adults

For the Pork

1              tsp.        Seasoned salt

1 Tbsp. +  1 tsp.       Fresh Rosemary, finely chopped (divided)

¾             tsp.        Dry mustard

½             tsp.        Sweet paprika

½             tsp.        Chinese 5 spice

½             tsp.        Black pepper

¼             tsp.        Garlic powder

5               lbs.        Pork shoulder roast (aka picnic)

1               Tbsp.      Canola oil

      1 ½           cup         Dry white wine

1               cup         Chicken or beef stock, low sodium

For the veggies

1                           Medium onion, sliced into wedges

6                           Carrots, peeled and cut into about 1 ½ inch pieces

3                           Parsnips, peeled and cut into about 1 ½ inch pieces

1                           Small rutabaga, peeled and cut into about 1 inch cubes

1                           Apple, cored and sliced into wedges

1/2           cup        Dried cranberries (optional)

1              Tbsp.      Olive oil

½             tsp.       Salt

¼             tsp.       Pepper

4              sprigs    Fresh rosemary

For the Gravy

1 ½          Tbsp.     Pork fat (that you skimmed from the top of the pan juices)

2              Tbsp.     Flour

                          Pan juices from the roast

 1.        In a small bowl make a rub by combining the seasoned salt, 1 tsp. of the finely chopped fresh rosemary, dry mustard, sweet paprika, Chinese 5 spice, black pepper, and garlic powder.

 2.       If there is a thick skin on the fat cap of the pork, remove the skin, but not the fat (fat equals flavor).

 3.       Rub the seasoning on all sides of the pork.  For maximum flavor do this the night before and leave the seasoned pork overnight in the refrigerator.  If you do this step right before cooking, it will still be tasty.

 4.       Preheat the oven to 325 degrees. 

 5.       Heat a large skillet over medium high heat.  When the skillet is hot, add the 1 tablespoon of canola oil to the pan.  Brown the pork on all sides; for about 3 minutes on each side.

 6.       Put the browned pork roast fat side up, in a roaster.  Sprinkle the remaining 1 tablespoon of chopped rosemary over the fat.

 7.       While the pork is roasting toss the veggies, apples and dried cranberries (optional) with olive oil, ½ teaspoon salt, ¼ teaspoon pepper and the rosemary sprigs.

 8.       After the pork has roasted for 1 hour, remove it from the oven and pour the white wine, and the stock into the bottom of the roasting pan.  Distribute the veggies around the bottom of the pan.  Put the pan back into the oven and roast for about another 1 ½ to 2 hours.  Until an instant read thermometer reads 170 degrees. 

 9.       Remove the roast to a platter or cutting board, and cover with foil to rest for 15 minutes or so before slicing.

 10.    Remove the veggies, and keep them warm.

 11.    Use a spoon to skim the fat from the top of the pan juices from the roast.  Reserve a couple of tablespoons of the fat. 

 12.   In a medium pan or skillet, over medium heat whisk the 1 ½ tablespoons of pork fat with 2 tablespoons of flour.  Whisk and cook for about 2 minutes. *This makes for a thin gravy, for a thicker gravy add 3 tablespoons of fat and 3 or 4 tablespoons of flour.

 13.   Whisk in the pan juices and bring to a boil, whisk and for a couple of minutes.  Then keep warm until service.
14.  Arrange the roasted vegetables around the perimeter of a platter, put the pork slices in the middle of the platter, and serve with the gravy on the side.

 **Note.  This Festive Roast Pork with Root Vegetables can be made in a slow cooker, but please do not skip the browning of the meat.


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CHRISTMAS BREAKFAST

I can hardly wait for Christmas morning, the stockings will come down, gifts will be opened, Christmas carols will be blasting and breakfast will be relished...because calories don't count on Christmas!  I've already posted a few breakfast recipes that would be terrific for Christmas morning.

This sweet, salty, and tangy Bacon and Maple Stuffed French Toast is filled with cream cheese and bacon, topped off with maple syrup and blue berries.  Sounds crazy right?  Well it's crazy good!

 Meatapalooza Breakfast Hash well I think that the name says it all.

 And Huevos Rancheros will have you singing "Feliz Navidad".

Enjoy y'all!

ROASTED BUTTERNUT SQUASH RAVIOLI

Once again I feel like Christmas has totally taken me by surprise.  It’s only a week away…Aaarg!

 

I have a confession to make; at this time my home has almost no Christmas décor on display.  I feel like such a Grinch.  We have been in limbo as to our Christmas plans, and even as I write this I still don’t know what the heck is going on.  We may or may not go to see Billy’s family for Christmas, and so we may or may not get a tree.  Billy and I haven’t been able to travel for Christmas for over 20 years.  His job has him working through the holidays with only Christmas Eve and Christmas day off.  It’s always been like that, and we’re fine with it.  This year, however the NHL and the owners are STILL working on their labor agreement (day 93).  No hockey = no workey!  No hockey also = angry Canadians!  While our hope is for a contract resolution and for Billy to get back to work, it would be really nice to go away for Christmas; to go where the temperature is not 85 degrees on Christmas day.

While I may not be making Christmas dinner in my own home, I have been and am working on dishes for your holiday inspiration!

I’m starting with festive Roasted Butternut Squash Ravioli.  They are versatile and terrific served with poultry or pork; if you swap rosemary of thyme for the sage, these ravioli will go great with beef.  They are so easy to make, and look quite impressive.  My menu would be really simple, I would serve the Butternut Squash Ravioli with a pork roast, a salad with vinaigrette, a good loaf of bread, and dessert.

What will make the meal even easier is that can make these now, and put them in the freezer until you’re ready to use them.  You don’t even have to thaw the ravioli, you cook them frozen.  Note that I use the leftover filling in the sauce for the ravioli, so that would have to be thawed, but it’s still no big deal! 

This recipe makes 50 ravioli, because that’s how many wonton wrappers are in the package.  If you are serving a dinner with quite a few dishes, each person will probably eat 3 or 4 ravioli.  If you are doing a simple menu, each adult will eat 8 to 10 ravioli.

Here’s what you do.

Preheat the oven to 375 degrees.

 

Cut the butternut squash in half, and scoop out the seeds. 

Place the squash on a sheet pan cut side up.

Drizzle a little olive oil over the squash, season with salt and pepper.   Roast for 35 to 45 minutes until the squash is tender.

While the squash is roasting; in a small skillet over medium heat, sweat the onions and garlic in olive oil over medium heat.  When the onions are translucent, remove the pan from the heat and allow the onions to cool completely.

 

When the squash has roasted; score and scoop the flesh from the skin into a bowl.  

Allow the squash to cool completely.   

Note that you will probably not use the entire squash in this recipe.  You can freeze the leftover squash, or make Roasted Butternut Squash Soup soup.

 

Add 1 2/3 cups of the squash to a medium bowl with the cooked onions and garlic.   

Use a fork to mash the ingredients together (you can also use an immersion blender for this step).

 

Add the seasonings, Parmesan cheese and the egg, and fresh sage.  Mix it well.

 

Fill a small bowl with water; this will be the glue that holds the ravioli together.

Line a couple of sheet pans with parchment paper.

 

This is how I bought my wonton wrappers.  They can usually be found in the produce section at the grocery store, near refrigerated tofu.

I like to work with 6 to 8 wontons at a time.  Lay them out on a clean surface. 

Place a slightly heaping half teaspoon of filling onto each wonton.  If you over fill them, you won’t be able to close them; don’t ask me how I know this.

Using your finger or a pastry brush, wet the all the edges of the wontons with water.

 

Fold the wonton over the filling to make a triangle shape.   

Carefully press the air out while sealing the edges of the ravioli.

 

Lay the ravioli on a sheet pan; cover with a clean, lint free towel.  

Repeat until all the wonton wrappers are used.  You will have filling leftover, don’t discard it.

Put the water on to simmer while you make the sauce.

 

In a medium skillet add a clove of sliced garlic to the stock.  Simmer the liquid to reduce by about one third.

Add the cream and simmer for about another 3 minutes.  Remove the garlic.

 

Add the leftover ravioli filling to the sauce. 

 

Reduce until the sauce coats the back of a spoon. Season with salt and pepper to taste.

Keep the sauce warm while you cook the ravioli.  If the sauce gets too thick add a little more stock or cream.

Add a generous amount of salt to the water.  Add some of the ravioli to the pan, and stir gently so that they won’t stick on the bottom of the pan.  

Do this in 2 or 3 batches.  If the pan gets over crowded you will have gloopy ravioli, and nobody wants that.

 

The ravioli float when they are done.

 

Remove them to a platter and toss with a little sauce.  Keep them warm in the oven while you cook the remaining ravioli.

 

*          To freeze: leave the uncooked ravioli in a single layer on the sheet pan and put in the freezer for about 11/2 hours.  
 

Put the frozen ravioli into a freezer bag or two and store them for a couple of months. 

To cook, put the frozen ravioli into simmering water.  They will float to the top when they’re done.

*If you are freezing the ravioli, do not prepare the sauce.  Freeze the leftover ravioli filling when you freeze the ravioli, and then just thaw the leftover filling before you make the sauce.

Makes 50 ravioli, serves 5 to 8

FOR THE RAVIOLI

1                                           Small butternut squash,

2              Tbsp.                      Olive oil, divided

                                             Salt and Pepper

½                                          Small onion, small dice

2              cloves                     Garlic, minced

½             tsp.                        Dry mustard

1/8           tsp.                        Cayenne pepper

¼             tsp.                        Ground allspice

1/3           cup                         Freshly grated Parmesan cheese

1                                            Egg, slightly beaten

1              Tbsp.                       Fresh Sage, finely chopped

1-12         oz. package               Wonton wrappers, (there are 50 wonton wrappers in a pack)

1.       Preheat oven to 375 degrees.

2.  Cut the butternut squash in half and scoop out the seeds.   

3.  Place the squash cut side up on a sheet pan.  Drizzle about ½ tablespoon of olive oil over each squash half, season with salt and pepper.  Pour 1 cup of water onto the sheet pan.  Roast in the hot oven for 35-45 minutes, until the squash is tender.

4.  While the squash is roasting sweat the onion, garlic and 1 tablespoon of olive oil in a small skillet over medium heat, just until the onions are translucent.  Set to the side and to cool completely.

 5.  Score and scoop the flesh of the butternut squash from the skin, set to the side to cool completely.  You may not use the entire squash in this recipe.

6.  In a medium bowl add 1 2/3 cups of the roasted butternut squash with the cooked onions and garlic; mash with a fork.

7.   Mix into the squash; ¼ teaspoon salt, ¼ teaspoon pepper, dry mustard, cayenne pepper, ground allspice, grated Parmesan cheese, egg, and the fresh sage.

8.  Line two sheet pans with parchment paper.

9.  Fill a small bowl with water; this will be the glue for the ravioli.

10.  Lay about 8 wonton wrappers on a clean surface, I prefer a wooden cutting board.

11.  Spoon a slightly heaping ½ teaspoon of filling in the center of each wonton.

12.  Using your finger or a pastry brush, dampen the edges of the wonton wrappers with water.

13.  Take a corner of the wonton wrapper and fold it over the filling to make a triangle.  Work any air bubbles out, as you press the edges together.  Place the ravioli on the prepared sheet pan, and cover with a clean, lint free towel.  Repeat until all the wonton wrappers are used.  You will have extra filling, but save that to use in the sauce.

14.  Put a large pot of water on to simmer while you prepare the sauce for the ravioli (see below for the sauce recipe).

15.  When you’ve finished cooking the sauce; the water should be simmering (not boiling or the raviolis will fall apart), add a generous amount of salt to the water.  Add the ravioli stirring gently to keep them from sticking to the bottom of the pan.  When the ravioli are done they will float to the top of the water.  Remove them to a platter, or individual plates, and top with sauce.  You will have to cook the ravioli in 2 or 3 batches as to not over crowd the pan.  They can be tossed with a little of the sauce and kept warm in the oven in between batches.

           *          To freeze: leave the uncooked ravioli in a single layer on the sheet pan and put in the freezer for about 11/2 hours.   Put the frozen ravioli into a freezer bag or two and store them for a couple of months. To cook, put the frozen ravioli into simmering water.  They will float to the top when they’re done.
       **        To serve these raviolis with beef, substitute 1 teaspoon of fresh rosemary or thyme for the 1 tablespoon of sage.

FOR THE SAUCE

2              cups        Vegetable or chicken stock, low or no sodium

1              clove       Garlic, sliced

½             cup         Heavy cream

                              Remaining ravioli filling

                              Salt and Pepper

  1.       In a medium skillet add the garlic to the stock over medium heat.  Cook for about 3 minutes from when the liquid comes to a simmer to reduce the stock by about a third.

  2.       Add the cream and simmer for another 3 minutes. 

  3.       Remove and discard the garlic.

  4.       Stir the remaining ravioli filling into the liquid.  Bring just to a simmer, when the sauce coats the back of a spoon it’s done.  Season with salt and pepper to taste.  Keep the sauce warm until ready to serve the ravioli are ready to serve.  If the sauce gets too thick add a little more stock or heavy cream.  Pour over the cooked ravioli.

*If you are freezing the ravioli, do not prepare the sauce.  Freeze the leftover ravioli filling when you freeze the ravioli, and then just thaw the leftover filling before you make the sauce.