Quick Weeknight Ravioli in a Lemon-Butter Sauce
Well, that’s it, folks. I’m going on a week straight of complete and total cookbook incapabilty. With Cooking with Your Kids due in 30-something days, I’ve hit a wall big time. Big time! I tried to think of something to cook for breakfast today and ended up staring at the wood grains on our kitchen table, thinking how nice it would be if I’d chosen carpentry over cooking. This is what I’m working with, and it’s not pretty.
I can’t for the life of me think of clever recipes. I’m totally missing my mojo, looking for my juju, wondering if I’ll ever see my recipe razzmatazz ever again. After tonights dinner of curdled Crab Lasagna, I’m doubting it.
So, I leave you with a foolproof recipe for people who are incapable of cooking. An especially good thing to have on hand if you’re also incapable of cookbooking.
Because, apparently, no one in the family likes curdled Crab Lasagna and I can’t for the life of me think of anything better to make for tomorrow. Oh, heavens. We’re in trouble.
Ravioli and Peas in a Lemon-Butter Sauce
Simple and splendid, this is the perfect recipe to keep in your back pocket for those truly hectic evenings. If you've grabbed a package of fresh pasta, this recipe takes about 10 minutes to toss together. If you're using dried pasta, you'll need about 15. Either way, you've got a meal on the table quicker than Mary Poppins herself can conjure magic.
1 (20 ounce) package of whole wheat ravioli (fresh or frozen)
2 tablespoons butter
2 shallots, thinly sliced
1 10-ounce bag frozen peas
1 teaspoon grated lemon zest
kosher salt and black pepper
1/2 cup grated parmesan
In a large pot of boiling water, cook the ravioli according to the package directions. Before draining the cooked ravioli through a strainer, scoop 1/2 cup of the pasta water from the pot and toss the peas into the pot for a quick cook in the boiling water. Drain pasta.
Heat butter in a large saucepan over medium heat. Add the shallots and cook, until soft (about 2 to 3 minutes). Add lemon zest, cooking water, and a hefty pinch of salt and pepper. Stir over medium heat until slightly reduced, about 3-4 minutes. Toss sauce with the pasta & peas. Top with grated parmesan & serve piping hot. Enjoy!
Allright, I need your help! What sorts of recipes would YOU like to see in a book titled “Cooking with Your Kids?” I’d love to hear. In exchange for your inspiration, tips, and words of undying optimism, I promise to never, never, never share today’s recipe for Crab Lasagna. (shudder).