While I love cooking, and being in the kitchen, it doesn’t mean that there are days when I am so over it. Weekdays especially tend to feel more like a chore than I want it to. I get tired of deciding what to make, or the afternoon ends up becoming a more difficult endeavour than intended. Whatever the case, I always have a few trusty meals in my back pocket ready to be made when I get like this (at least when I want to avoid using pizza delivery).
However, not all I-don’t-want-to-cook meals are created equal. Sometimes, quick and easy end up being some of the best bites we eat all week.
Take for example this recipe. I bought pre-made, fresh ravioli at the grocery store. I try not to buy too many things that are ready-to-go because the sodium levels usually are too high and the ingredients questionable, but this package of vegetable ravioli didn’t look too bad at all. I made sure to get goat cheese too.
From the antipasto bar I picked up some sundried tomatoes and artichoke hearts.
When it came time to put dinner together, on a miserable Thursday night, after Andy messaged to say he was leaving work late, it went smoothly. The end result is this recipe.
Cooking from scratch doesn’t have to be a chore, but I prefer to do it when I feel leisurely about it. I’m a slow food baker when I have time and love a quiet, Saturday afternoon in the kitchen.
On nights like this, these ‘cheater’ components of a meal make for a less stressful dinner time when I just need a push.
Enjoy!
Sundried Tomato and Asparagus Ravioli
Ingredients:
1 package of prepared ravioli
6-8 skinny asparagus stalks, chopped
1/4 -1/3 cup chopped sundried tomatoes
1/3 cup chopped cooked artichoke hearts
1/4 cup olive oil
1 garlic clove
1/4 cup goat cheese
Directions:
In a small bowl, grate or press the garlic clove into the olive oil. Set aside.
Follow the directions to boil the ravioli as indicated on the package.
When the ravioli is cooked and heated through, set the pot aside.
Add a frying pan to the hot element where the ravioli was just sitting on. Add the garlic oil.
Toss in the asparagus and heat until beginning to soften. Add the tomatoes and artichokes.
Carefully remove each ravioli, straining a little, and add them to the pan. Continue until all the ravioli are in the pan. Shake the pan along the way to keep the ravioli from sticking. Cook until the asparagus are cooked, and some of the ravioli is crisping up just a little.
Plate and top with fresh pepper and pieces of goat cheese (which will melt against the ravioli and make a gorgeous cream! NOM!)
