Oct 14 2010
I’m a creature of habit.
Whereas some people find a routine to be stifling, to me, it’s relaxing and calming.
In the summer, my Saturday routine used to be 1) large grocery store for dry goods, 2) farmer’s market, and finally a quick stop at 3) the local market. After cleaning up produce and putting away groceries, I would make cheese ravioli and sautéed vegetables, drizzled with a little olive oil. The leftovers would be tossed in marinara, pesto, or vinaigrette for a slightly different twist for Monday’s lunch.
Eventually I abandoned that particular routine – I’d still often go to the farmer’s market on Saturday morning, but I switched up my main grocery shopping to Sunday mornings (early, of course, before the crowd shows up – I can’t be the only one who doesn’t enjoy shopping in crowded stores!). Because of the change, I no longer ate my standard ravioli/veggie combo.
So I changed things up. I adapted a recipe I saw in Eating Well to two people. Well, kind of.
I don’t use the family size pack of ravioli, and I’ve reduced the amount of parmesan used. And to make it super-quick, I use a full-size pack of frozen vegetables.
The result? A quick pantry dinner, perfect for a time when you’re hungry but too tired to cook, and you want dinner on the table FAST.
adapted from Eating Well
1 tablespoon butter
2 tablespoons flour
3 cloves garlic, minced
2 cups chicken or vegetable stock
¾ cup shredded parmesan, divided
1 teaspoon dried Italian seasoning or poultry seasoning
pinch of salt
16 ounce bag frozen mixed vegetables
9 ounce package cheese tortellini or ravioli
chopped parsley, for garnish (optional)
Bring large pot of water to boil. Salt generously, and return to a boil Add tortellini and frozen vegetables to boiling water; cook until tender, about 4-5 minutes. Drain and return to pot (off heat).
Meanwhile, heat butter in large saucepan over medium heat. Add garlic and cook until fragrant and just beginning to brown. Add flour and whisk until the scent of raw flour disappears. Slowly whisk in stock, a little at a time. Add dried herbs and bring mixture to a light boil. Continue to boil until the mixture thickens, whisking occasionally. Remove from heat and whisk in ½ cup parmesan and salt to taste.
Add sauce to pasta, stir to evenly coat. Garnish with remaining parmesan, and parsley if desired.