2 Ways: Raviolis
I'm a proponent of minimizing the workload, especially when it comes to cooking. I bought a pasta machine a few years ago that I ended up only using just a handful of times mainly because I lacked the proper kitchen space. Pasta machines are one of those gadgets that are fun in theory, but just end up becoming more of a hassle. I'm sure I'll dust it off when I finally get a lot more counter space, but for now, my fresh pasta has been coming from Russo's around the corner from my apartment. The neighborhood staple is a perfect go-to when I'm not feeling completely inspired by anything in my pantry and ideal for fresh ingredients. More recently I've been pretty addicted to their cheese ravioli. Made fresh daily, I pick up a box of these 16-count ravioli and work on pairing them with a variety of flavors, here are two of my favorites. --
RAVIOLI WITH ASPARAGUS AND PEA SHOOTS
1/2 bunch of asparagus, cut diagonal
Leaves of pea shoots
1/4 tablespoon of lemon juice
Cold-pressed olive oil
Salt and pepper, to taste
In a large skillet heat 1 teaspoon of olive on medium-high. Add asparagus and cook until browned, slightly charred. Remove from heat. In a large mixing bowl, toss together cooked ravioli with asparagus, raw pea shoots, 1/2 tablespoon of olive oil, lemon juice, and salt and pepper.
RAVIOLI WITH PROSCIUTTO AND FRESH PEAS
1 package of prosciutto
1/4 cup of peas
1/4 cup of freshly grated pecorino cheese
Salt and pepper, to taste
Boil peas for 1-2 minutes. In a large bowl, toss together ravioli, peas, and a dash of salt and pepper. Plate 2 pieces of prosciutto under 4-5 ravioli, top with fresh peas and pecorino cheese.