Based on the response from last week’s post on the lack of diversity in influencer marketing, I feel like I want to do more. I honestly have no idea where to start, though. There are a lot of groups and accounts who are trying to combat this problem so I’m thinking through what it looks like to start something new or collaborate with others. I wholeheartedly believe in collaboration, I just need to think about where to go from here. One thing’s for sure, when I’m unsure of what to do next, I usually just sit still and try to find the answer. Either that or I eat. Who am I kidding, it’s mostly the second option. That’s where semi-homemade ravioli comes into play.
I love snacking and carb loading. My idea of a perfect Saturday afternoon would be sitting in bed, watching Netflix while eating all the snacks. Doesn’t that sound lovely? However, my reality sometimes prevents me from doing that. One of my favorite indulgences is pasta. There’s nothing more comforting than a big bowl of saucy pasta – especially on a Sunday night. I don’t know what it is about pasta on a Sunday but it seems like an ideal situation.
Here’s where semi-homemade ravioli comes into play. I’m too lazy to make homemade pasta even though I REALLY WANT TO. Really I do. The stress of having flour everywhere usually stops me from trying. I even have one of those cool [heavy] Kitchen Aid Mixers and can easily purchase a pasta attachment…but I don’t. Thank god for pre-made pasta (ugh, don’t hate me).
Semi-homemade ravioli: Lemon & brown butter
So this pasta is as easy as purchasing some cheese ravioli from your local grocery store. Seriously. I feel like I’m cheating by doing this but I don’t have time for homemade ravioli even though one day, I’m sure I will. More than anything, I think I crave the satisfaction of making my own pasta. Imagine being able to say: I MADE THAT! One day friends, one day.
Again, this is a really easy dish – I can’t emphasize that enough. You’ll have to boil the ravioli and if you can read directions, you should be able to do that with no problems. The sauce for this semi-homemade ravioli is as simple as melting butter, adding lemon juice and sautéing some capers. As with any delicious pasta, you’ll top it with cheese and herbs.
Voilà. There you have it. A semi-homemade ravioli that can impress anyone. As usual, with any recipe this is simply suggestions for how to construct this pasta. Feel free to add in your own favorite ingredients. I added in a few sun dried tomatoes. If you’re feeling like you need some meat or something, bacon or crisped prosciutto would be perfect.
Or mushrooms even – if you’re into it.
Ingredients
- 2 (9-ounce) packages cheese ravioli
- 1 stick butter
- 2 tablespoons capers, drained
- 3 tablespoons lemon juice (from 1 large lemon)
- Sun dried tomatoes, handful
- 2 tablespoons fresh parsley leaves, chopped
- 1/2 cup shaved Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions. While that's boiling, start the sauce.
- Melt the butter in a large skillet over medium heat. Add the capers and stir occasionally until the butter browns. The capers will crisp a bit and pop open. Do this for about 3 minutes. Remove from heat and stir in the lemon juice.
- When the ravioli is ready, use a slotted spoon to transfer it to the frying pan with the butter and capers.
- Add 1/4 cup of the pasta cooking water and simmer over medium heat, tossing gently, until the sauce has thickened a bit and evenly coats the pasta - about a minute or two. Add the sun dried tomatoes and chopped parsley; toss gently.
- Transfer to serving bowls and top with Parmesan.
Thank you for the reminder that semi-homemade can be fully delicious! We are trying this recipe tonight with mushrooms, sun dried tomatoes, and arugula. 😋