Monday, July 4, 2011

Sunday dinner - ravioli!

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.


  1. Yes, make your own pasta! It's pretty amazingly easy and nothing else compares. You don't need a pasta roller but it definitely helps, the first time I tried ravioli I used a wine bottle and it was time consuming.

    It does take more than five minutes though.

  2. You make it look so easy! I think I may need to give this a try in the fall...thanks for the encouragement and inspiration.