Making mini-ravioli right!

I know I’m supposed to clear my mind in evening yoga and I try. I swear, I really try. Inevitably dinner pops into my head and I’m going through my pantry and fridge, shuffling ingredients around, and thinking what I could pick up on a store that’s on the way home. I guess when I have it all figured out, I experience a kind of bliss. And then comes the bliss when the food passes across my lips. Ooohhmmmmm……

Squashed filled ravioli with bacon, arugula, and peas in a creamy panna sauce

A few weeks ago, I finally bought a box of dried squash filled ravioli from Fresh and Easy that I’ve been staring at on the shelf as I perused the aisles. First off – the packaging is dreamy and expensive looking. I’m in! Then, lookin at the ingredients, I find that not only does it contain cheese and squash, IT HAS CRUSHED AMARETTI cookies. DOUBLE IN!!

With yoga class over, I stopped at the IGA Gala around the block for some emergency bacon and hurried home. Roomie had already put his dinner in the oven so he missed out on a good thing. I WAS going to offer to share with him. Oh well, more for me. 🙂 Here’s how it went down:

  • 1 pot of salted water boiling for pasta; cook pasta according to directions in box
  • 4 pieces of bacon (or 5…maybe 7, I couldn’t help it) diced up and browned to crispy goodness; reserve 2-3 tbsp of the rendered bacon fat and drain bacon bits on paper towel on a plate.
  • Put 3 tbsp flour in with reserved bacon fat, stir over medium heat for a few minutes until flour is browned.
  • Mix in two cups (ish) of milk (I didn’t really measure, sorry!) and whisk in flour until smooth. Cook on medium heat stirring constantly until thickened. Mix in a good pinch of cracked black pepper. And some frozen green peas!
  • Mix in some washed arugula and stir until well coated and just wilted.
  • When ravioli is cooked, mix in and toss in some of the pasta water.
  • Stir in some grated parmesan cheese to taste (cup-ish).
  • Salt and pepper to taste.

I wasn’t sure about the arugula, but this dish turned out to be very tasty and was a great way to highlight and jazz up these dried mini-ravioli, which probably would’ve been just as yummy with some fresh basil, tomatoes, and olive oil. (Oooh. Note – for the next box!) The bacon was nice and salty and had a good crunch. The arugula was peppery, peas sweet and springy, and the panna (a thin bechamel sauce basically) was creamy, especially with the addition of the parmesan.

This one is going in my repertoire of repeat menus for sure. Mangia!

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