Jackson Free Press

For those on a strict budget, here are some flavorful, but inexpensive meals for the family.

Lemon Ricotta Ravioli with Rustic Tomato Sauce $ 7.09

½ cup ricotta cheese $1.40
Juice of one lemon $.49
24 wonton wrappers $1.35
1 28-ounce can of diced tomatoes $2.15
¼ teaspoon crushed red pepper flakes
¼ cup shredded fresh basil $1.15
1 garlic clove, minced $.05
1 shallot, chopped $.50
2 tablespoons extra-virgin olive oil
Salt and pepper

Mix the ricotta cheese, lemon juice and basil together. Mixture should be creamy, so add more ricotta to thicken if needed.

Season the mixture with salt and pepper.

Take the wonton wrapper and fill with one teaspoon of the filling. Dampen the edges of the wonton, fold to make a triangle and press the edges together to seal tightly. Once all of the ravioli are made, add to boiling water until they float, about three minutes.

To make the sauce, heat the olive oil over medium heat in a large skillet. Sauté the garlic, shallot and crushed red pepper flakes over medium heat until they soften (about four minutes). Add the tomatoes and let the sauce cook for another five minutes, mashing the tomatoes slightly but still leaving the sauce chunky.

Once both components are finished, top the ravioli with the tomato sauce.

Garlic and Thyme Chicken $5.43

2 ½ pounds of chicken thighs and/or drumsticks $3.11
1 shallot, chopped $.50
2 celery ribs, sliced $.19
1 lemon cut in slices $.49
1 cup chicken stock $.99
1/2 teaspoon dried thyme
3 garlic cloves, thinly sliced $.15
Salt and Pepper
2 tablespoons extra-virgin olive oil

Season the chicken with salt, pepper and thyme. Heat the olive oil in a large skillet over medium-high heat and sear the chicken, about four minutes on each side.

Remove the chicken from the skillet and add the shallot, celery and garlic. Re-season with salt and pepper. Sauté the vegetables over medium heat until softened, about three minutes. Then add the chicken stock and deglaze the bottom of the skillet.

Add the lemon slices and return the chicken to the pan. Bring the liquid to a simmer, then turn the heat to low, cover, and cook for about 45 minutes. When finished cooking, test the seasoning.

Serve with rice or couscous.