Rana’s Ravioli in Light Tomato Sauce

rana truffle ravioliAbout a week ago my husband and I attended an event in New York City for a special marble piece he took part in making. It was a beautiful evening with lots of people, and great food! Ravioli were being served all night from a company called Rana.  As a matter of fact, we each got a goodie bag of fresh ravioli to take home, I was thrilled. Tonight I think it’s time to eat them, so I’ve decided to make a light tomato sauce to spotlight the ravioli more. The ravioli they gave us are truffle ravioli with mascarpone cheese!  Here’s what you’ll need to make my light tomato sauce.


2 cloves garlic

1 tbsp. butter

1 small onion

2 tbsp. olive oil

1-15 ounce can tomatoes

dried parsley

salt and pepper

dried oregano

dried basil

1/2 cup half and half or cream for more richness.

1/4 cup parmesan cheese, plus more for topping

In a large pot add enough water to allow for 2 packages of Rana ravioli. Approximately 24 ravioli. Once water has boiled cook ravioli as instructed on package. Set aside once ravioli are done.

In a medium sauce pan melt your butter and add olive oil. Add your onion, sauté for 3-4 minutes, then add garlic. Cook another 2 minutes. Next add your tomato sauce and simmer on medium low. Add salt, pepper, oregano, basil, parsley and half and half. Let your sauce cook for an hour on low. I always add more parmesan cheese at the end of my cooking time. You can plate your ravioli, and top with tomato sauce and more parmesan cheese.  This recipe serves 4 with 6 ravioli each. Enjoy!

Some things you may want to change are:

Using fat free half and half, or a light cream, or milk

Using fresh herbs for dried (here’s how I dried my oregano)

Switching to a different pasta besides ravioli.

This sauce can be used right away or put away in your freezer for another time.

Julian’s Zucchini Pancakes


I named this Julian’s Zucchini Pancakes because my baby boy Julian just loves zucchini! He gobbles up these pancakes like a champ! They are super easy to make and he loves them, that makes me smile :O)

Zucchini is one of those vegetables that’s very versatile. You can fry it like how I’m showing you today, my favorite… you can stuff it, make soup out of it, chop it with fellow vegetables, and so on and so on. It’s sweet and healthy, and always a staple in my home.

This simple recipe can also become breakfast, just add some toast. Or maybe just a side dish for dinner alongside some rice. It’s delicious no matter what time of day you make it. Just make it!  Here’s how easy they were to put together…


1 medium zucchini, shredded

1 egg beaten

2 tablespoons flour, this can vary

1 tablespoon parmesan cheese

1 teaspoon baking powder

olive oil for frying

butter for frying

salt and pepper to taste

In a medium sized bowl, add your shredded zucchini. I used my box grater, you may use a food chopper as well. Next you must drain out your zucchini. If you don’t your pancakes can be too soggy. I literally squeeze the life out of my zucchini by hand. You can also place your zucchini after shredded in a colander and let the water drip down into another bowl. This takes more time. If your like me and you want it done now, squeeze it! Now, add to your mixing bowl along with your beaten egg, parmesan cheese, baking powder, flour, salt and pepper. I do a dash of each salt and pepper, then add more salt later on. Check out your batter. Is it too watery? If so, add more flour. Mix well, and now your ready to fry. To a frying pan, add a tablespoon of olive oil and a pat of butter. Butter adds flavor, YUM! Use a spoon to make your pancakes. I used a tablespoon, and ended up with 10 zucchini pancakes.  My pan held about 5 pancakes, so keep adding more oil and butter for the next batch. After you are done frying, remove them from your pan and place on a dish lined with paper towel to remove excess oil. Sprinkle with more salt and that’s it! These are best if eaten right away. Why wait…Enjoy!

Stovetop Mixed Vegetables


You can’t eat too many vegetables, try this tonight, it only takes minutes to make!”

Here’s how I turned bland into pretty darn good! I will tell you for this I  used frozen vegetables. Being a pretty new mom, for me keeping some frozen veggies on hand helps for a quick addition to rice, pasta, soups, or even eaten all by themselves! Here’s how I made it.

What you’ll need:

A bag of frozen veggies. I used cauliflower, broccoli, carrots, yellow squash, and green beans. You can use whatever blend you like.

1 tablespoon olive oil

1 clove of garlic

salt and pepper to taste

onion powder to taste

parmesan cheese, 1-2 tablespoons, but make it as cheesy as you like!

In a medium sized pan, add you olive oil, and garlic. Let saute for a minute or so. Add in your frozen veggies. You may thaw them out first, but I have found that it’s not necessary. Stir to coat vegetables. Add in your salt, pepper, onion powder, and parmesan cheese when your veggies are slightly tender. Let the veggies cook until they are soft. You may then add more seasonings, or cheese to your liking. At times I have added more olive oil as well. You can really make this easy recipe al your own, and don’t worry about my amounts. Enjoy with a side of brown rice, and grilled chicken, beef or fish!