Ravioli with Brown Butter and Green Peas

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When it comes to weeknight cooking, I am a believer that

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I am a huge fan of anything that makes weeknight dinners just a little easier and store bought fresh ravioli and frozen peas are just that. Most grocery stores carry some version of fresh pasta - I got mine at Whole Foods at their new pasta “bar” but I have seen fresh ravioli at Trader Joes as well. If you don’t see fresh ravioli, check the freezer case where there will definitely be some options. While you are there, grab some frozen peas. Frozen vegetables get a bad rap probably because of the old school mushy vegetable medley. In this recipe I quickly blanch the frozen peas in the pasta water and serve them on top of the ravioli and a drizzle of brown butter. This recipe only has 6 ingredients (including salt and pepper) but it feels like the height of sophistication thanks to a couple shortcuts.

Feel free to choose whatever filling you want for the ravioli and top it with Parmesan cheese instead of goat cheese. My ravioli was filled with goat cheese so that is why I went that route. If you want some more greens or need some additional texture, through some arugula on top for a crispy finish.

Ravioli with Brown Butter and Green Peas

  • 1 stick unsalted butter

  • 1 lb store bought ravioli (use your favorite filling, I used goat cheese and greens from Whole Foods)

  • 2 cups frozen green peas

  • 1/4 cup crumbled goat cheese

  • flaky sea salt and black pepper

In a small saute pan brown the butter by melting the butter over low heat. Continue cooking the butter over low until it turns golden brown. Remove from heat and set aside.

Cook the ravioli according to packaging instructions in a large pot of boiling salted water. Remove the pasta with a spoon and set aside but keep the water boiling.

In the same pot of boiling water blanche the peas for 2 to 3 minutes or until they turn bright green. Strain.

Warm the brown butter in a medium saute pan. Place the ravioli and peas in the saute pan and cook for about 2 to 3 minutes or until everything is warmed through.

Serve ravioli with a sprinkle of goat cheese.