The story goes like this and maybe it sounds familiar to you:
I had a long list of “to-dos” – the makings of a very busy day. One moment I looked up at the clock and it read 10:30 am, the next time, 5:30 pm. What? Sure, I had checked off a good portion of my list (I love doing that – so satisfying) but I totally blitzed any thought of dinner.
My husband Michael would have been fine with grabbing some ceviche and fish tacos up the street at Baja Joe’s … and, I confess, that happens quite often. But there are times when sitting in a restaurant with loud music, people talking and all the hubbub that goes with eating out just doesn’t appeal to me. This was one of those times.
I shut down my computer, turned out the lights in my den, poured myself a lovely glass of merlot … and opened the fridge. Hum … what could I make that is fast, stress-less and tasty?
Among other things, I found a package of fresh Portobello mushroom ravioli I had picked up on a whim at Trader Joe’s a few days before (maybe my intuition had kicked in and knew I was going to need an easy meal one night … or maybe I was hungry while shopping and the ravioli looked good …), a half jar of Alfredo sauce and a container of artichoke hearts. My creative “booke” juices started to flow. I came up with this mighty tasty sauce that worked wonderfully with the ravioli but could be used with any pasta you choose.
Artichoke Alfredo Sauce
1 t olive oil
1 clove garlic, minced
2 T white onion, finely chopped
4 artichoke hearts, drained (reserve liquid) and coarsely chopped
¼ cup white wine
2 – 3 T artichoke liquid
½ jar (or more) of your favorite Alfredo sauce
1 small slice of lemon
Freshly ground pepper
Heat olive oil in a pan over medium heat. Add garlic and onion, stirring occasionally, until softened (about 3 minutes). Reduce heat. Add artichokes, white wine, artichoke liquid and Alfredo sauce. Heat sauce through. Add juice from lemon slice and stir.
In the meantime, boil your chosen pasta according to directions. Drain, but reserve ½ cup of pasta water.
Check consistency of the sauce. If it is too thick for your liking, add some of the pasta water and stir. Add pasta, toss to coat.
Plate individually, sprinkle with pepper, and top with 2 or 3 pieces of shaved Parmesan cheese.
Serve with a salad of fresh greens, tossed in olive oil and a squeeze of lemon.
This sauce was so simple to make but honestly tasted gourmet. In the photo I share here, I admit that there is a lot of sauce on those lovely raviolis – more than I would normally use. On the other hand, I have to tell you, the sauce was so good neither my husband nor I cared. Our plates were licked clean … and that was without hot, crusty bread to scoop up the extra sauce. Imagine how that transpired!
Easy and really good – give this recipe a try, or find your own combination from your fridge and share it with me!
Eat well. Be happy.
Plynn Gutman 