Lemony Ravioli with Peas and Herbs
A package of high-quality ravioli or tortellini ensures a fast and filling dinner any evening, no matter how time-pressed you are. This recipe, adapted from one in “One Pan, One Meal” by Elena Silcock, eliminates the need for a separate pot for boiling the pasta; the pasta and sauce cook together in a single pan. A simple green salad is all you need to complete the meal. You could easily turn this into a main-dish soup by doubling or tripling the liquid and bouillon cubes and saving half the ravioli or tortellini for another meal. From Atlanta-based food writer and cookbook author Susan Puckett. Serves 4.
- 1 tablespoon olive oil
- 2 garlic cloves, grated
- 1 ½ cups water
- 1 vegetable or chicken bouillon cube
- 1 (20-ounce) package ravioli or tortellini (any variety)
- 8 ounces frozen peas (no need to thaw)
- ½ cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped dill
- Grated zest and juice of 1 large lemon
- 2 ounces (about ½ cup) finely grated Parmesan cheese
- Kosher salt and freshly ground black pepper
- In a large skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the water and the bouillon cube, bring to a boil, and stir until dissolved.
- Add the ravioli or tortellini, stir gently, cover with a lid, and cook for 3-4 minutes, shaking the pan regularly to keep the pasta from sticking to the bottom.
- Remove the lid and add the peas, ¼ cup of the parsley, 1 tablespoon of the dill, lemon zest, and 1 tablespoon of the lemon juice. Toss gently to combine and cook for about 2 minutes, until the peas are bright green.
- Add ¼ cup of the Parmesan and continue to stir gently until the cheese melts into the starchy liquid to form a sauce. Taste and season with more lemon juice, salt, and pepper as desired.
- Ladle into bowls or onto plates, and sprinkle each serving with the remaining herbs and Parmesan.