Ravioli  with  Shrimp  Tomato  Sauce






1/2 cup chopped onion

2 tablespoons butter

2 tablespoons all-purpose flour

1 can (14 1/2 ounces) Italian stewed tomatoes

1 tablespoon brown sugar

1 bay leaf

1 whole clove (optional)

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

2 packages (9 ounces each) fresh or frozen cheese ravioli

1 1/2 cups heavy whipping cream

1/2 pound cooked medium shrimp, peeled and deveined

1 tablespoon grated Parmesan cheese

1 tablespoon minced chives




In a large skillet, saute onion in butter until tender.

Stir in flour until blended.

Bring to a boil; cook and stir until thickened.


Place tomatoes in a blender, cover and process until pureed; add to onion mixture.


Stir in the brown sugar, bay leaf, clove, basil, salt and pepper.

Bring to a boil.

Reduce heat; cover and simmer for 10 minutes.


Meanwhile, cook ravioli according to package directions.


IMPORTANT:   Remove and discard bay leaf and clove from the sauce.


Reduce heat; gradually stir in cream.


Add shrimp; heat through.


Drain ravioli; top with sauce, Parmesan cheese and chives.



Serves 5






Hearty  Chicken  Italian  Sytle






1 can (28 ounces) crushed tomatoes

1 can (14 1/2 ounces) Italian diced tomatoes

1 cup chicken broth

1/4 cup red wine vinegar

1 can (8 ounces) tomato sauce

1 medium green pepper, julienned

1 medium sweet red pepper, julienned

1 medium onion, chopped

6 garlic cloves, minced

1 tablespoon brown sugar

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon pepper

2 broiler/fryer chickens (3 to 4 pounds each), cut up and skin removed

1 pound Italian sausage links, sliced

Hot cooked spaghetti





Preheat oven to 350 degrees.


In a large roasting pan, combine the first 13 ingredients.


Place the chicken and sausage over tomato mixture.


Bake, uncovered, for 1 1/4 hours or until chicken is tender and juices run clear,

basting occasionally with sauce.


Serve with spaghetti.



Serves 10






Italian  Sausage  and  Spaghetti






1 small onion, chopped

1 small green pepper, chopped

3 garlic cloves, minced

2 teaspoons olive oil

5 cooked Italian sausage links, cut into 1/4 inch slices

1 can (28 ounces) diced tomatoes, undrained

1 can (6 ounces) tomato paste

1/4 cup water

1 tablespoon Italian seasoning

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper

Hot cooked spaghetti





In a large saucepan, saute the onion, green pepper and garlic in oil until tender.


Stir in the sausage, tomatoes, tomato paste, water and seasonings.

Bring to a boil.

Reduce heat; cover and simmer for 15 minutes.


Serve with spaghetti.



Serves 5









 Salem's Den  Salem 2004 and Beyond

Created by Salem of