This was a nice change to having pasta not completely laden in a heavy red or white sauce. Not that I don’t COMPLETELY enjoy eating pasta thickly covered in sauce, but you know what I mean, this was something different. However, if you know me, you know I hate change. Okay, I’ll stop there.
Anyway, for the few simple ingredients here, it was great, with a nice flavor. It was lovely with a chilled glass of white wine and some crusty bread. A quick and satisfying dinner.
Now for the kids, they had their ravioli with red sauce. My older son, who loves peas, wasn’t quite ready to accept peas and pasta as the perfect match. He doesn’t know what he is missing.
So if you need to change up your pasta repertoire, give this one a shot.
Cook the ravioli according to the package directions. Reserve 1/2 cup of the cooking water, then drain the ravioli.
Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 3 minutes.
Add the peas, lemon zest, reserved ravioli water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered, until the peas are heated through, 3 to 4 minutes.
Divide the ravioli among bowls and top with the pea mixture.
Dinner is served!
Ravioli with Peas and Shallots
Adapted from Real Simple, best recipes
1-1/2 pounds cheese ravioli (fresh or frozen)
2 Tablespoons butter
2 shallots, thinly sliced
1 10 oz. bag frozen peas
1 teaspoon grated lemon zest
Kosher salt and black pepper
Cook the ravioli according to the package directions. Reserve 1/2 cup of the cooking water, then drain the ravioli.
Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 3 minutes.
Add the peas, lemon zest, reserved ravioli water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered, until the peas are heated through, 3 to 4 minutes.
Divide the ravioli among bowls and top with the pea mixture.
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