Quick Ravioli Dinner

• I have been really good this week.  Before I went grocery shopping on Sunday I went through my cookbooks and recipes to pick out a few things to make this week.  I haven't done that in a long time.  To top it off, I'm actually making them.  Something always gets in the way normally, a late meeting, a happy hour drink, a free concert. These somethings always cause me to get home later and wanting to spend zero time cooking and reaching for the Trader Joe's Pot Stickers.  I am out of pot stickers so I had to find some easy and quick recipes to replace them. 
• Real Simple is pretty awesome at doing that, except they always seem to require some ingredient that I don't have and won't have much need for after one recipe.  This recipe for Cheese Ravioli with Toasted Walnuts requires all staples (at least in my kitchen) although I did change up the cheese because, for once, I didn't have Parmesan on hand.  It was really good and quick to make.  Perfect for after a long meeting.   
• Cheese Ravioli with Toasted Walnuts
• Ingredients: 

Delicious!

• 1 14-ounce package frozen cheese ravioli 
• 1/3 cup olive oil
• 1 clove garlic,diced
• 1/2 cup walnuts, roughly chopped
• 2 teaspoons lemon juice (one lemon fresh squeezed)
• salt and pepper
• 2 tbsp dry flat-leaf parsley
• 1/4 cup grated Asiago Cheese 

Directions: 

1. Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
2. Meanwhile, heat the oil in a medium skillet over medium heat.
3. Add the garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes.
4. Stir in the lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, the parsley, and the reserved cooking water.
5. Add the ravioli and toss to coat. Divide among plates and sprinkle with the Parmesan.

One last Lemon recipe trial: Fettuccine with Lemon

The Lemon- off is tomorrow and even though I decided what I am making earlier this week, I still wanted to try out a recipe I found in a Martha Stewart magazine called Fettuccine with Lemon, Mint, and Parmesan.  I ended up making a few changes to the recipe because I am cheap and only need half the amount of pasta, so below is my version of Fettuccine with Lemon.  It turned out well, although I would say that it was not as good as the Lemon Spaghetti with Asparagus, my roommate said he liked this recipe more.  I guess you can do your own taste trial and decide for yourself. 

 

Fettuccine with Lemon

• 1/2 pound dried fettuccine
• Coarse salt
• 1/2 to 3/4cup asiago cheese
• 1 tablespoon lemon zest
• 2 to 3 tablespoons fresh lemon juice
• 1/4 cup torn fresh mint leaves
• 1 tablespoon extra-virgin olive oil
• Crushed red-pepper flakes (my friend who was joining me cannot handle red-pepper flakes and I forgot to sprinkle some on my own dish, but I bet it's an awesome addition)

1. Cook pasta in salted water according to package directions. Drain, reserving 1/2 cup cooking liquid.
   
2. Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes if desired. Divide among dishes, garnish with cheese, and serve immediately.
   
   Enjoy! 
    
   Picture Via