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


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).

9 Responses to “Quick Weeknight Ravioli in a Lemon-Butter Sauce”

  1. lucy says:

    words that come to mind- fresh, simple. lots of fruits and veggies- colourful. maybe garden to table recipes so they can enjoy the fruits of their labour (thinking easy gardening- tomatoes, zucchini, fresh herbs, etc).

  2. Kendra says:

    I’d love to see a recipe or two on nutritious take to school lunches. Something other than PB&J. Maybe wraps or a fun way to get their veggies into them. I know you will get over this bump in the road. Take a deep breath and possibly a day off and your mojo and juju will come back to you!

  3. mangiabella says:

    bella you are brimming over with mojo and the world is blessed by your spillage, you are probably just exhausted and need a rejuv….prayers coming your way for an extra measure of strength and courage to walk the path set before you, and for an extra measure of brilliance that’s already deep within…p.s. I’ve got baby #3 on its way, maybe some quick healthy noshes to keep my energy up…sigh….Lord knows I could use an energy boost! hugs, j

  4. Shelley Garretson says:

    I’d love a few freezable recipes that my boys could help make and package up to eat on our busy nights. Little League makes for some late dinners…empanadas, calzones, something UNcassarole like.

  5. […] Ravioli, Taste and Tell Ravioli and Peas in a Butter-Lemon Sauce, Cheeky Kitchen Mushroom Ravioli, Food […]

  6. Roberta says:

    The pasta roller pasta crtuets are great. The ravioli maker doesn’t work easily, and because of this we have not been able to make raviolis with it yet. I wouldn’t recommend it to anyone unless they have time to practice a lot.KPEX price was good the delivery was great

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