Wednesday, February 21, 2007

ravioli sauce # 1

Chocolate! Not really, although that might not be a bad idea.

Simple balsamic vinegar reduction with a splash of heavy cream. In a small pan, reduce about 1/4 cup of good quality balsamic vinegar on medium-low heat until the vinegar becomes thick. Add some heavy cream (3-4 tbsp) to loosen up the sauce and drizzle over ravioli. I used the butternut squash ravioli I had made earlier and froze. No need to thaw the ravioli, just pop them right into boiling water and when they float to the top, they're done.

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