I was able to make this recipe in very little time, and it turned out ok. Toby said that it was ok, but it needed some kind of sauce, and maybe more shallots. I didn’t have a lemon, so I threw in a little lemon juice. Like I said, this was good, but there are so many other BETTER pasta recipes out there. I probably wouldn’t make this again. With this, we had some garlic bread and a salad.
rating: 5
Ravioli with Peas & Shallots
(Real Simple, Oct. 08)
Ingredients:
1 1/2 pounds cheese ravioli (fresh or frozen)
2 tbsp butter
2 shallots, thinly sliced
1 10-ounce bag frozen peas
1 tsp grated lemon zest
kosher salt and pepper
Directions:
1. Cook the ravioli according to the package directions. Reserve 1/2 cup of the cooking water and drain the pasta.
2. Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2-3 minutes.
3. Add the peas, lemon zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the reserved pasta water. Cook, partially covered, until the peas are heated through, 3-4 minutes.
4. Divide the ravioli among bowls and top with the pea mixture.
The Peppertree 