Wednesday, January 2, 2008

Gimped Ravioli Sauce

After trying the ravioli last night I turned to my husband and declared, "This ravioli needs a sauce!" He, being the sauce expert in the house, was all over the problem. We didn't have canned tomatoes, or even tomato paste. What we did have, however, was tomato soup. Here is what we managed to scrounge to make sauce:

Here we have the aformentioned tomato soup. We had two cans (Livin' large now!) And from the left to the right, garlic, morton nature's seasoning, parsley flakes, italian seasoning grinder, and Mrs. Dahs (I love that stuff, no salt, I put it in everything)

To the tomato soup we added about 3/4 of a cup of water. The soup directions say to add a can of water per can of soup, but we're not making soup, we're making sauce.

Hooray for spices! Here's my husband throwing in what he thinks looks good. (He's usually right, being the sauce expert and all)

This, is our secret ingredient... brown sugar. We snagged it out of the cupboard after I had taken the shot of the assembled spices. If we'd had any, we would have put a dash of coffee grounds in too. It sounds gross, but trust me on this, just a dash and it's wonderful.

At this point he tried the sauce and decided there was way too much garlic. In an effort to tone it down he added more parsley flakes. Normally this would have worked, but the garlic had fairly leapt from it's bottle into the sauce. If this happens to you there's one last-ditch thing you can do, add a little salt. It's a bit extreme, but desperate times call for desperate measures, and the sauce must go on!

And here is our sauce draped rather tantalyzingly over the ravioli. Doesn't it look scrumptious?