We are living in strange times, y’all. The past month has felt like a dream thanks to Covid-19, but as an introvert it’s like I’ve been training for this my whole life!
Grocery stores have been ransacked and I’m hearing from a lot of people they’re unable to find several food items they purchase regularly so they’re getting creative with what they have.
The pandemic is bringing a lot of “stone soup meals” to the table. What I mean by that is: use what ya got. Check the darkest corners of your pantry. Use those leftovers that usually end up in the trash at the end of the week despite your good intentions.
I love pasta. I could eat it every day. In fact, I did eat it every day when I was pregnant. I made spaghetti for supper so often my husband started to shudder when I pulled the box out of the pantry.
Pasta is versatile. You can dress it up or down. You can’t really ruin a pasta dish: the only possible fail is under- or over- cooking it.
Here are some ravioli options for you followed by a recipe I threw together last night!
If you have the ingredients and most important the desire, whip up a batch of homemade ravioli. Or you can do what I did and grab that emergency bag of frozen cheese ravioli out of the back of your freezer.
- You could bread the cooked ravioli with flour & breadcrumbs, fry ’em up, and serve them toasted with a side of marinara.
- Serve with a helping of protein (beef, chicken, pork, or maybe white beans if you’re keeping it vegetarian) and add a marinara or alfredo sauce.
- Pull those wilting veggies out of your fridge: butter up some mushrooms and/or peas, steam some broccoli, chop the zucchini or peppers, maybe snap the bundle of asparagus or use what’s left of the baby spinach.
- Keep it simple with some butter & cheese. Maybe add a tablespoon of balsamic vinegar for a slight kick.
- Spices: oregano, basil, thyme, rosemary, dill, sage. Any of those will rock a pasta dish.
Since this is a use what ya got meal, my recipe is all pantry staples. Feel free to substitute any of the ingredients below for something you have on hand or mix and match some of the ideas above.
Cheese Ravioli in White Wine & Greens Sauce
Ingredients:
- 4 tbsp olive oil, divided
- 1 lb cheese ravioli (homemade or store bought)
- 6 cloves garlic, minced
- 1 cup breadcrumbs
- 1/2 cup shredded parmesan cheese
- 3 tbsp basil
- 1/4 tsp rosemary
- 1 cup collard greens, chopped
- 1/2 cup cooking sherry or white wine
- 2 tbsp butter
Directions:
- Heat skillet over medium heat. Add 2 tbsp olive oil, 3 cloves garlic, 1 cup breadcrumbs, 3 tbsp basil, and 1/4 tsp rosemary. Toast for 2 or 3 minutes before adding the parmesan. Cook another 2 or 3 minutes to fry the cheese. Pour into a bowl and set aside.
- Add 2 tbsp olive oil to the skillet over medium heat. Add collard greens and cook 3-5 minutes. Add the butter and 3 cloves garlic. Reduce heat to low and add wine. Simmer to allow the sauce to reduce, add salt & pepper to taste.
- Cook ravioli according to package directions then drain.
- Serve ravioli with sauce and top with breadcrumbs.