We’ve been so busy lately getting the store ready, that dinner is something that gets harder and harder to get on the table. The first couple of weeks were fun grabbing dinner out, or bringing home takeout. After a while, I just can’t eat restaurant/to-go food anymore. I need more simple, cleaner meals – everything out seems so rich. So, even after long days of physical labor in the store, I found myself coming home and fashioning some really quick and easy dinners for us.
One of my favorite quick dinner staples is frozen cheese ravioli. I shared another recipe using it a couple of years ago (ok, 8… I looked it up!) with a creamy pancetta + tomato sauce + mushrooms and spinach. This lemon-y version was inspired by a restaurant meal we had last spring (at Farina for KC locals) that was spaghetti with ricotta, lemon, basil and peas. It was so delicious.
In this recipe, the ravioli takes the place of the ricotta and spaghetti. What makes this version so easy is that we usually have everything to make this all of the time – frozen ravioli, frozen peas, lemons and basil – and it literally takes 10 minutes start to finish. Adding shrimp to this would be amazing (and something I always have in the freezer, too) and make it more dinner worthy – why didn’t I do that?!
1 bag of frozen cheese ravioli
3 tablespoons of butter
3 tablespoons of olive oil
1/4 cup of cream
1 cup of frozen peas
1 lemon, juiced
fresh basil
parmesan cheese
In a medium saucepan, bring salted water to a boil. When water is boiling, add ravioli and cook for 4 minutes. Meanwhile, in a saute pan, melt butter and olive oil on low heat. Add juice of lemon, cream and frozen peas. Cook until bubbly, then turn off heat until ravioli is ready to add into the sauce.
Remove ravioli with skimmer (my favorite here) or strainer an add directly to lemon butter sauce in the sauté pan without rinsing. Cook ravioli in butter sauce for 2 minutes on low, until heated through. Remove from heat. Add fresh basil and parmesan cheese, then toss together.
If you would like to loosen the sauce a bit, add a couple tablespoons of the pasta water or add more butter or olive oil.
Again, why didn’t I add shrimp???
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