ravioli

Although I had planned to serve roasted cauliflower over the ravioli, the oven was in use on another baking project. And the tomatoes looked like they wanted to be eaten. And when all was said and done, my husband was just thrilled with the sauce and so was I. The creamy cheese filling of the ravioli offset the chunkier sauce and eliminated the need for a cheese topping. I was quite pleased how a little bit of ravioli goes a long way.

Cost to Make Ravioli Dinner

• $0.25 Ravioli (Publix)
• $0.30 Cauliflower (Publix)
• $0.50 Onion (Publix)
• $0.60 Tomato (Costco)
• $0.30 Olive Oil (Publix)
• $0.04 Seasonings (Walmart)
• $0.36 Cucumber (Costco)
• $0.50 Lettuce (Publix)
• $0.05 Dressing (Publix)
• $2.90 Total

Cauliflower Tomato Sauce

• 1 cup chopped cauliflower
• 1/2 cup sliced onion
• 1 large tomato, diced
• 3 Tablespoons olive oil, divided
• 1/2 teaspoon each onion powder, garlic powder, salt

Sautee onion in 1 tablespoon oil on medium heat until half cooked, about 5 minutes. Add cauliflower and stir. Cook another 5 minutes. Add tomato and cook until done. Halfway through the cooking process, I like to add the extra oil and seasonings. Some people like the tomato cooked longer and therefore add it earlier. The choice is yours.

We didn't get around to making oatmeal this weekend. We didn't get around to stocking the freezer with PB&Js, either. But it's on the list for next week. What I did get done was a batch of sweet potato chocolate chip muffins, four of which went to friends down the street who greet us when we walk and four of which went to new neighbors with a new baby. I love sharing the happiness and goodness of life! Another batch is on the books for this week followed by a batch of banana bread.

I hate to admit this since I am supposed to be a healthy vegetarian, but. . .I hate peas. And I hate red peppers. So, why in the world did I start my week off with a dinner of the vegetables I like the least in this world? Well, for starters, I brought home a beautiful red bell pepper from the Maitland Farmer's Market on Sunday, and Paul told me how much he enjoyed the roasted bell peppers his mom used to make. Second, I had a few leftover wonton wrappers from eggrolls last week and was looking for an unusual way to use them. (Come to find out, there are more than just this way.) And, the excuse for even having peas in my house is that Paul likes them. So, when he gets peas for dinner, I get brussel sprouts. (Not that he doesn't like brussel sprouts. He just likes peas more.)

Pea Ravioli

Courtesy of Gourmet Magazine, May 2009

• 2 2/3 cup frozen peas, cooked
• 1/3 cup Parm-Reg cheese, plus more for garnish
• 2 tsp chopped mint
• 64 wonton wrappers [I used the large ones and cut them in quarters.]
• 3/4 stick butter
• [2 medium cloves garlic]

Puree cooked peas [and garlic] in food processor. Stir in cheese, mint, 1/2 tsp. each salt and pepper.

Put a rounded tsp filling in center of a wrapper. Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with remaining wrappers and filling, keeping ravioli covered as you work.

Boil Ravioli in 2 batches in a pasta pot of salted boiling water until tender, 2-3 minutes per batch, removing with a slotted spoon. Drizzle with butter and sprinkle with more cheese and pepper.

Has Buca di Beppo been bought out? There have been some radical changes that this family is not fond of. We met some very old friends (We realized we had known each other for 20 years! What a special anniversary for us cause we were so young!) at the Bucca di Beppo at Florida Mall on a Monday night during a recession. I point this out because Mondays are traditionally slower evenings at restaurants, and I would expect great effort to keep customers during a recession. The following is a list in no particular order.

I like to say my in-laws are the

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