Recipe: Sweet Ravioli Sauce.

This is an autumn meal. The leaves are starting to change colour, there is a crisp chill in the mornings hinting of the frosts to come and the harshness of summer is starting to fade into memory.
Summers vegetable garden has been turned over and the winter vegetable beds are just starting to be productive.

It is herbs and spices time of year. My friends have gone from getting boxes of fresh fruit and vegetable to trays brimming with sprigs of oregano, thyme, basil, parsley, rosemary, chives, chillies and lavender.

Meals have become a combination of freezer food and herbs grown in the garden.

The weather is still fine enough to be outside during the day in the garden and meals still need to quick and easy as you rush around getting ready for winter. The preparation time is less than half an hour.

The gorgeous thing about this meal is that is sweet yet fresh. The colours are green and vibrant and yet the undertones of the ravioli speak of the winter that is to come.

Ingredients:
1tbs olive oil
3 Middle Bacon
1 Tsp crushed Garlic
1 tbs chopped fresh Oregano
Milk (125ml)
½ cup chopped mushrooms
1 small grated zucchini
1 can Creamed Corn (125gm)
½ cup chopped fresh parsley
Shaved parmesan cheese
Ravioli

Method:
Cook bacon in olive oil
Sear the garlic
Add Oregano
Add milk in small portions
Add creamed corn
Simmer sauce
Boil Ravioli seperately.
Stir through half of the parsley into the sauce.
Just before serving stir through the rest of the parsley.

Dish up ravioli.
Pour on sauce.
Garnish with parmesan shavings and more parsley.




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