Saturday, January 30, 2010
Mushroom Ravioli with Peas
Mushroom ravioli in cream sauce is delicious. But it isn't so pretty on the plate.
So if you don't like what you see, don't let your eyes deceive you. The ravioli is great. And it's easy-peasy.
Quick-and-easy dishes are a requirement this month, since I've been so busy. Non-meat dishes also are of high priority since I've gone the way of Mark Bittman and am trying to eat vegetarian two of my three meals a day.
That said, the mushroom ravioli fit the bill. I bought the fresh ravioli at Trader Joe's, a big favorite of mine as their food is high-quality, natural, and economical. The ingredient lists on their products actually read like the ingredients you'd use at home.
The ravioli just takes a few minutes to cook in gently boiling water. When I dropped the ravioli in the water, I put a smashed garlic and a little olive oil and butter in a hot saute pan, sauteed the garlic, and added a little half and half, parmesan cheese, frozen peas, and salt and pepper. The half and half bubbles a bit and the cheese melts into a garlic-scented sauce.
When the ravioli was tender, I took them out of the water added them to the saute pan and folded the ravioli in the sauce. Take the garlic piece out and serve.