|5 minutes to make|
Unlike some other folks, I've never made ravioli myself. Or any other kind of pasta, to be honest. I'm not saying I'm opposed to the idea, but I think it is an activity which would be more fun with friends, or a real pasta making person to show me the ropes. Or the linguini, so to speak. Instead I rely on Pede Brothers, a family owned place in Schenectady that distributes their products in both of the big grocery store chains in the area. And, you know what? I like their ravioli and am happy to buy something good made locally.
Last night I realized that my veggie drawer was looking a little sad - not much in there other than "baby" carrots and some roasted red peppers. Fortunately, my little herb garden on the deck has proven bountiful and I was inspired to make a really quick little pasta for dinner, leaving plenty of London broil for the carnivorous Lilly boys.
I started with a tablespoon or 2 of olive oil in a pan and then added an equal amount of unsalted butter. Double the fat means double the taste, yes? I had a half bag of frozen peas that I tossed in with the full awareness that using frozen product when local fresh product is available, is a sin. Add it to the list. Anyway - I sauteed the peas for a couple of minutes, threw in my chopped red peppers (at least I roasted those myself, right?) and finished the "sauce" with a generous amount of chopped flat leaf parsley and basil. A bit of grated aged Asiago and voila - pasta with 4 veggies! Not too bad for an empty crisper drawer and delicious, too.