Ingredients with Measurements:
- 1 pound fresh or frozen ravioli
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 cans (6.5 ounces each) chopped clams, drained, with juice reserved
- 1/2 cup dry white wine
- 1/2 cup clam juice
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling ravioli
- Large skillet or saucepan
Step-by-step instructions:
1. Cook the ravioli according to package instructions in a large pot of salted boiling water. Drain and set aside.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened.
3. Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute, or until fragrant.
4. Pour in the reserved clam juice, white wine, and clam juice. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
5. Add the chopped clams to the skillet and simmer for an additional 5 minutes.
6. Stir in the chopped parsley and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve the ravioli with the clam sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 16g
Saturated Fat: 4g
Cholesterol: 85mg
Sodium: 1060mg
Carbohydrates: 51g
Fiber: 3g
Sugar: 3g
Protein: 24g
Substitutions for ingredients:
- Fresh or frozen cheese tortellini can be used instead of ravioli.
- Clam juice can be substituted with chicken broth or vegetable broth.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped tomatoes or sun-dried tomatoes to the sauce for extra flavor.
- Use shrimp instead of clams for a seafood twist.
- Add chopped spinach or kale to the sauce for added nutrition.
Tips and tricks:
- Be sure to reserve the clam juice from the cans for the sauce.
- Don't overcook the ravioli, as it can become mushy.
- Add a splash of heavy cream to the sauce for a creamier texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ravioli and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the ravioli and clam sauce in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with additional chopped parsley and grated Parmesan cheese.
Pairings:
Serve with a side salad and crusty bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to reduce and thicken.
- If the sauce is too thick, add a splash of chicken broth or white wine to thin it out.
Food safety advice:
- Be sure to cook the ravioli and sauce to the appropriate temperature to avoid foodborne illness.
- Store leftovers in the refrigerator promptly.
Food history:
Clam sauce is a classic Italian-American dish that originated in the coastal regions of Italy.
Flavor profiles:
Savory, briny, slightly spicy
Serving suggestions:
Serve hot with a side salad and crusty bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian