By PCG

Partially Homemade

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!