I love a good cooking project as much as anyone, but ravioli remains a fickle muse that I have yet to conquer in my own kitchen. (In all honesty, I don’t make fresh pasta at home, either. I know it’s an easy process, but dried pasta wins every time based on my cooking pain in the ass vs. ease metric.)
That being said, I do love a bit of ravioli, especially in the winter time. It feels like a treat, beefing up your pasta and turning it into a vessel for a delicious filling. Fortunately for me (and you!) you can find frozen ravioli in the store and dress it up with your own accompaniments to take it to a new level.
Prior to COVID, the frozen aisle was not a common stop for me, aside from my cherished frozen peas. But as I was holed up at home through most of 2020, I learned to keep the pantry and freezer stocked with essentials that made for an easy dinner.
For today’s newsletter, I’m highlighting a dish that uses frozen ravioli as a launchpad - made with a Charleston based pasta maker. It comes together in the time it takes to boil water, and has a way of appearing like a restaurant-ready plate of food with less labor.
Keep reading with a 7-day free trial
Subscribe to A Small and Simple Thing to keep reading this post and get 7 days of free access to the full post archives.