DawgTalkers.net Forums DawgTalk Everything Else... Any wannabe chefs on here?

If I wanted to 'gourmet' up my Ravioli or other microwaveable food item what would I add-spices and otherwise?

Make some homemade pasta it is pretty easy and an amazing.
Make some wide noodles and make a sauce. It is easier than you think
and tastes amazing

I always like Ricotta cheese with my pasta

I'm no chef, but assuming its a tomato based sauce, just add some oregano, basil, and garlic powder. Top it with some romano or parmesan cheese. Maybe open a nice Chianti (skip the fava beans ).

Couple of ways to do that,, Mix Ricotta and beef (preferably Meatloaf mix with Romano, egg and bread crumbs).

Or add spinach to the ricotta or meat, whichever you prefer.

As for sauce, find a good recipe for an Alfredo Sauce. So few folks use Alfredo with Ravs,, It's soooooo good. (well, if you get a good sauce recipe that is.)

Here's what I've learned half-assing and full-on cooking Italian.

Never said to myself, "Too much fresh pressed garlic."

Mozz, parmesan, or ricotta cheeses, oregano, basil, and garlic powder. Good to go.

I don't have a grill, so I pan-seared some beef tenderloins in butter, and baked in the oven with an impromptu seasoning rub of garlic powder, cumin, onion powder, black pepper, and somethin' else. Could've cut it with a plastic fork.

This thread needs Vers to come in here and educate us on Italian gone right.

The other day I cubed some boneless pork chops and fried them in olive oil. I cut up and boiled some baby red potatoes and added them to the pan with some chopped chives and half a stick of butter. I added some garlic, rosemary, and put it in the oven to roast at 350 for about 15 minutes. After that, I added shredded cheddar and put it back in the oven to melt the cheese. Scoop and eat.

I don't know if that makes me a chef or not, but I do try.

Jalapenos, they make everything better.

Ricotta just makes just everything gross.

Add some sliced mushrooms, fresh chopped basil, and chopped garlic. Take 1 cup of a good red wine and reduce it down to about 1/2-1/3 cup, and stir in to the sauce. Reducing down concentrates the flavor and removes water so you don't make your pasta sauce to soupy.