Best Ragu Ratatouille Hummus Plate Ragu Recipes

RAGU RATATOUILLE HUMMUS PLATE #RAGU

Steps:

• 1. In a large skillet heat oil until it snaps with a drop of water and fry corn tortillas. Flip the corn tortillas once after about 40 seconds and fry the other side. Remove tortillas on to a paper towel and season with salt and pepper. Cut or tear fried tortillas and set aside.
• 2. In another large skillet bring pasta sauce, spaghetti squash, eggplant, onion, peppers, garlic, basil and thyme to a boil. Reduce heat and simmer about 10 minutes. Set aside.
• 3. In a food processor finely mince; garbanzo beans, tahini, water, lemon juice, salt and garlic.
• 4. Remove the hummus and place on a serving plate.
• 5. Spoon and place the Ragu ratatouille in the middle of the hummus.
• 6. Top with crumbled goat cheese and pine nuts.
• 7. Garnish the plate with fresh parsley and lemon slices.
• 8. Serve with the fried corn tortilla pieces for dipping and squeeze lemon slices for some zest.

SAUSAGE RAGU

Steps:

• Add sausage and cook, stirring, until brown and the fat is rendered, about 4 minutes.
• Add the onions, garlic, crushed red pepper salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and stir well.
• Bring to a simmer and cook, uncovered, stirring occasionally, until thick and the flavors are blended, about 30 minutes, adding water as necessary to keep from getting too thick.

CARROT PATCHES

Steps:

• For each patch, spook about 3 tablespoons of hummus into each 3-ounce size plastic cup. (This can be done ahead of time before a party or taking as a classroom snack).
• Before serving, poke a hole in the top of each baby carrot with a toothpick and insert a sprig of parsley into each hole.
• Plant four carrots in each cup of hummus.
• Place cups in mini terra-cotta pots -- a great party favor to be taken home with a package of seeds.

RAVIOLI BEEF RAGU

Steps:

• In a large skillet, cook beef and onion until no longer pink, drain.
• Add tomatoes, broth, wine, tomato paste rosemary, sugar, garlic, and salt. Bring to a boil. Reduce heat and simmer for about 30 minutes, uncovered.
• Cook ravioli according to directions and drain. Top with meat sauce and sprinkle with cheese.

HONEYED WINTER SALAD

Steps:

• Heat the oven to 425°F.
• Put the vegetables into a large roasting tin, drizzle with half the oil and seaon to taste.
• Roast for 20 mins turning once in a while until softened. Drizzle with the honey.
• Scatter the torn ciabatta and sunflower seeds over the top and return to the oven for a further 5 mins or until toasted.
• Put the spinach into a large bowl and tip in the vegetables and ciabatta. Whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly.
• Serve immediately.