Several years ago we went to a friend’s house for dinner and they made pasta for us. “Made” as in rolling out the dough, running it through a pasta machine, drying it on the rack. The pasta was excellent but what I remember most is the good company and the excitement they had in the process of cooking.
Confession; I have never made pasta. Phew. I feel better having that off my chest. But I do like to buy pasta. This is a great everyday meal that Rob like’s to have when he’s put in at least some effort on the bike. I like it because it’s fast, tasty, and full of veggies.
Tips & Tricks
- Browned butter is key. Do not be intimidated. This is seriously so easy. Here is a thorough description of the process. Most important thing to know – do not walk away from the stove while browning butter or else you’ll end up with burnt butter. Burnt and browned are not the same thing.
- I used 3 tablespoons of butter in a non-stick pan. I let it brown and then I added my veggies.
- I ended up using one really big zucchini and about 2 cups of diced tomatoes. Start with the zucchini, get it somewhat soft and then add your maters. It kind of ends up being like a succotashy, juicy, veggie-ish sauce.
- I like the refrigerated ravioli at Sam’s Club – this is Monterey Spinach & Cheese Ravioli. It takes 5 minutes to boil. Just be gentle with it! They break easily.
- I forgot to get Parmesan cheese, so I just grated some cheddar that we had and topped it all off with lots of fresh basil from the garden. You should grow some basil (and by YOU, I mean your husband).
Ravioli, veggies & brown butter. Let’s Eat!
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