Inside Out Ravioli

· by · in Older Stuff. ·

Ok so I’m fucking around in the kitchen (no not literally you freakoids, the kitchen should be a sterile place), and I want to make ravioli.

Well let’s back up.  I’m in the Italian market and I’m thinking some fresh ricotta would be a good idea.  Who knows why, just sounded good.  And I get to their little organized bins of “pick it yourself” cheese, you know the ones us lay people actually get to touch before you progress to level two- the cheese counter.    
I see a different type of ricotta sitting there alongside the one I usually get.  And by different I mean the package was different and had different Italian words that I still don’t know printed on it.  Huh. This is obviously good enough to make it worth grabbing.  Or as my husband would say…  ooooh shiny!!
And shit wouldn’t you know, there are several types of ricotta!  I’ll be damned.  The “new” one I had grabbed was a sheep’s milk ricotta, which after tasting it for negative two seconds immediately recognized it as the filling ricotta of all things well, filled and Italian.  The delicately-flavored one we’d been enjoying for the last two years is a cow’s milk one.  Ha.  I’ll be damned again.  
Armed with my new knowledge and the flavor of ricotta melting across my tongue, I feel like ravioli.  Yeeeah don’t really feel like making pasta.  Well shit.  
But wait!  Laziness is the bastard child of invention.  
Boil some pasta, not twirly pasta but forking pasta.  (I love that you all knew what I meant by that too).  Grab some cherry tomatoes and throw them in a pan over medium to med-high heat with some olive oil and salt.  Throw in a little onion, cover, and saute until they are “wilted” but not bursting.  They’ll give off a little juice, that’s cool.  If they’re browning turn your heat down.  Throw in a little chopped fresh garlic, let it go for about two minutes, remove from heat.  Add your pasta.  Toss.  Spoon in some of that delicious ricotta and mix until all is well combined.  
Should you wish, at a pinch of sugar and some fresh chopped basil, but don’t do this until the end and definitely definitely not until after you’ve tasted it.  Salt and pepper too.  
If you don’t have fresh garlic use garlic powder.  If you don’t have fresh onion just omit the flavor, it’s no biggie.  If you don’t have fresh tomatoes you’re going to fuck this up, eat something else.  
Nam Nam Nam.  Laziness is awesome.  

4 responses to “Inside Out Ravioli”

  3. Nam Nam Nam! Laziness is awesome! Being lazy is the only way to go especially in the kitchen. Love It!! But, now that is said, I have to agree that is a very, very lazy way to make ravioli. But, on the other hand, that recipe sounds great!! Nice job. I will have to check out Whole Foods for that ricotta cheese. Sounds heavenly!!

    Vegas Mum

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