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July 14, 2006
Ravioli with Sauteed Zucchini, Scallions in Tibvrtini Vinagerette
(Not my best picture, but whatcha gonna do?)
When faced with just a few ingredients, and dinner time looming, do you shake in fear, or do you see it as a challenge to be conquered?
This was one of my typical "raid the fridge/freezer and make something up", or "market basket" dinners, but it turned out really well. Plus, the one skillet prep is always a bonus.
I just boiled enough water in a skillet to hold a half dozen 3 cheese ravioli that I had in the freezer. Once they were hot, I removed them to a plate and dumped the water. After heating some Tibvrtini Olio Extra Virgene di Oliva, I did a quick sauté of some Italian zucchini and green onions.
I added back the ravioli to fry them a bit, seasoned with S & P, then drizzled it with more of the organic oil and some Tibvrtini Aceto di Vino Blance, their unbelievably good organic, unfiltered white wine vinegar, and plated it.
Topping it off with some grated Parmesan Reggiano, it was a quick, easy, delicious meal that I would have never thought of when planning a menu. To me, that's the fun of 'market basket' cooking, it forces you to appreciate what you have to work with, and by painting yourself into new culinary corners, it makes you a better cook.
Posted by The Pragmatic Chef at July 14, 2006 11:04 AM
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What did you have for dinner last night?
Comments
Cheese Ravioili is the most flexible thing for experimentation. It is open to lots of creativity and you have very interestingly created the difference with undertones of olive oil blancing it with white wine vinegar.
{ Cheese ravioili on a bed of zucchini, bell pepper, carrots, peas, broccoli paired with Lemon Alfredo sauce is also a good idea.
Posted by: Esther at July 17, 2006 7:01 AM
I thought so too, Esther. Normally I wouldn't think about making a vinagerette for this but it sounded good, and it was.
Posted by: the pragmatic chef™ at July 24, 2006 10:13 AM