Ravioli w/ Peas & Shallots

This Real Simple recipe is so easy you are going to feel like you are getting away with something.  And you are: a delicious dinner in 15 minutes.

* You might feel tempted to skip the lemon zest, but I urge you to spring the extra 50 cents tops for a lemon and add it.  This is a simple dish, and the zest gives it that light, fresh, spring-y "something" that it needs.

INGREDIENTS:

1 container/bag of your favorite cheese ravioli (fresh or frozen)

2 Tbsp butter

2 shallots, thinly sliced

1 10-oz bag frozen peas

1 tsp grated lemon zest

salt & pepper

DIRECTIONS:

1. Cook ravioli in salted boiling water according to package directions. Reserve 1/4 cup pasta water before draining.

2. Meanwhile heat the butter in a large skillet over medium heat. Add the shallots & cook, stirring occasionally, until soft, 2-3 minutes.

3. Add peas, lemon zest, a big pinch of salt, a small pinch of pepper, & the reserved pasta water.  Cook, partially covered, until the peas are heated through, 3-4 minutes.

4. Serve the ravioli topped with the peas & shallots.

Week of Sunday, June 17, 2012

Orders due by noon on Friday, June 15th

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Subscription Dressing of the Week: Balsamic Vinaigrette

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