It never ceases to amaze me how Christ continued to guide the early church even after His death and resurrection. Saint Paul is instrumental in the writings of the New Testament. Saint Luke has an entire Gospel and yet he was not an Apostle.
Luke is one of the Four Evangelists, one of the authors of the Canonical Gospels. Early Church Fathers credit Luke with both the Gospel of Luke and the Acts of the Apostles. He is mentioned briefly in the New Testament, referred to as a physician and a disciple of Saint Paul. Since Paul was tasked with bringing the Good News to the Gentiles, it is unclear if Luke were a Jew, like Paul, or perhaps a Greek.
Yet Luke was not part of the original twelve. He may or may not have been one of the Seventy Apostles mentioned in the Gospel of Luke 10. It is the only gospel of the four that mentions seventy some disciples who were sent out with specific instructions give by Christ for their mission.
And after these things the Lord appointed also other seventy-two and He sent them two and two before His face into every city and place whither He Himself was to come.
And he said to them: The harvest indeed is great, but the labourers are few. Pray ye therefore the Lord of the harvest, that he sent labourers into his harvest.
Go: Behold I sent you as lambs among wolves.
The Gospel of Saint Luke 10:1-3
Whether Luke were Jew or gentile or perhaps something in the middle, there is little doubt by his writings that he was highly educated. Today is his feast day. It is said Saint Luke was hanged from an olive tree. He is the patron saint of artists, physicians, bachelors, notaries, butchers and brewers. What an interesting cross section of occupations and life choices.
Today is also a Friday. In a traditional Catholic home such as our, it is a day of abstinence. Abstinence need not be boring. Far from it – one bite and you will see.
Sun-Kissed Ravioli with Cherry Tomatoes and Asparagus Tips
2 cups Cherry Tomatoes
1 bunch Asparagus
3 Garlic Coves
1 package Ricotta Cheese Ravioli
3 tablespoons Basil Olive Oil
Salt to taste
Reserved Pasta Water as needed
Basil garnish
Cut tomatoes in half. Trim asparagus, cut into 1-inch pieces. Peel and finely mince garlic. Set aside.
Bring a large pot of salted water to a boil. Place frozen Ravioli into the water, return to a full boil. Cook according to package instructions, usually about 5 minutes once the water has returned to a boil. Once the Ravioli begins to float, it should be ready. Reserve 1 cup of the pasta water. Drain Ravioli and set aside.
While the water comes to a full rolling boil and the ravioli cooks, heat olive oil in a large skillet over medium heat. Add the garlic, sauté for about a minute, until fragrant.
Add cherry tomatoes and asparagus tips to the skillet; sauté for about 7 minutes, until the asparagus is tender and the tomatoes have burst, releasing their juices. Season with salt to taste.
Add drained ravioli, gently toss with the vegetables to coat. Slowly add reserved pasta water to create a sauce. Simmer to allow sauce to thicken slightly and the ravioli to heat through.
Remove from heat, stir in the snipped basil. Serve pasta with a simple salad and warm bread.
The LORD is just in all His ways
and holy in all His works.
The LORD is near to all who call upon Him,
to all who call upon Him in truth.
Welcome to Rosemarie's Kitchen 