Recipe – Four Cheese Spinach Ravioli in Seasoned Olive Oil
I love that we have a pasta maker in our house, it’s probably what sealed the deal on my marriage (ok, maybe there are a few other wonderful things my wife brings to the table). I hate that we never take the time to use it. But, when you have access to really good, ready to go pastas (as we always seem to), it’s hard not to opt for speed. And since last night, I didn’t get home until about 7, speed it was!
This was great pre-made ravioli. They’re really big pieces (you can almost quarter them!) and they’re perfect for just tossing in oil. When I get ravioli of this quality with a really complex inside, I love keeping the dressing for the pasta VERY simple. No tomato sauce here folks. Vita and I opted instead for some great seasoned olive oil.
- 15 pieces of large Four Cheese Spinach Ravioli
- 2 tablespoons chopped fresh oregano
- 2 tablespoons dried basil
- 2 teaspoons garlic salt
- Black pepper to taste
- 3 tablespoons extra virgin olive oil
1. Bring a large pot of salted water to a boil and cook pasta according to the directions on the package. Mine said five minutes, but I almost wished I would have subtracted a minute. Most fresh pasta (note: not previously frozen) cooks very quickly.
2. While your pasta cooks, add your spices to the olive oil in a small bowl and allow some of the flavors to fuse together.
3. Drain and place the pasta in a large serving bowl and toss with the olive oil mixture.
We served ours with our Tomato, Bean and Mozzarella Salad. Very light, incredibly quick and absolutely delicious after a long day of work. Also, I highly recommend dusting your ravioli with a little bit of grated Romano cheese, it adds a really nice tang. Good stuff.
Tonight, baked Orange Roughy!