Garlic Shrimp Ravioli

You might have noticed that we eat alot of ravioli. Every week actually. Hell, they're fresh, handmade and will turn you off all other pasta for all time. So what's not to like, especially when you add delicious stuff to them like garlic butter shrimp.

For this particular recipe I can take no credit. This was all my girlfriends doing. So here is what she did. First she melted a good bit of butter in a pan with alot of crushed garlic...we seem to love the stuff...maybe even unhealthily. Once the butter was all nice and garlicky, she plopped in some shrimp, added thyme and oregano. She cooked the ravioli in the meantime, saving a tablespoon or so of the pasta water to add to the butter and then served it all topped with a good heaping mound of grated parmesan cheese.

Beat that Red Lobster!

Peach Tart

The Ontario peaches were on special (and therefore in season) all over town this week. With a full box, I really had to find something to do with them. So, while going through Alain Rayé's cookbook La Régalade, I found a recipe for an apricot tart. Peaches...apricots...I figured they were interchangeable. Pluse the recipe looked so darn good.

I had to run around to find frozen puff pastry. But the end product was so easy to make and really showcased well the deliciousness of the peach.

For the recipe, you can either cut a sheet of puff pastry or make individual squares as I did above. Once the puff pastry has thawed - if you're using the frozen variety - prick the dough with a fork and place in the refrigerator for about 10 minutes. Meanwhile, sliced the peaches or apricots in half and remove stone. You then have the option of cutting them into fans as I did above or simply cook the halves as is.

Preheat oven to 325 degrees.

Take out the dough fromt he refrigerator and push the cut fruit lightly into the dough. You then sprinkle with salted butter (about 2 tbsp per half fruit) and sugar (also about 2 tbsp per half fruit). Place in over and bake for about 30 minutes or until the dough is puffy and golden.

Serve warm or cold with vanilla ice cream. Simple and delicious.