Ravioli 2 Ways

I like to cook. I really do. I find it satisfying in myriad ways: creative, relaxing, exciting, nourishing to the body and the spirit. But sometimes, after a long day, the thought of having to pull out the pans and get my mise (look it up, "mise en place") together is just too much. Sometimes I want easy. But at those times, I usually want comfort too. Enter my ravioli festish.

I love this stuff. 

Now let me just take a moment to say that in no way do I represent Buitoni and in no way do I benefit from mentioning them, I just really like the ravioli for a yummy quick dinner. And they're fresh, not frozen, which is definitely better in my book. Let me also say that for the recipes that follow, yes, you could make your own ravioli, if you were so inclined. But this seems highly unlikely for the vast majority of you so just buy the pre-made stuff and call it a day. 

When I first started eating these a million years ago, I did it the typical way, with tomato sauce and lots of grated parmigiano. But then I wised up. 

First I saw a recipe on NY1 for Tomato-Tarragon Tortellini, but since all I had was ravioli (go figure) I switched it up. Here's the recipe:

1 9 oz pkg cheese tortellini (I replaced this with 4 cheese rav)
1 small onion, diced
1 clove garlic, minced (I like to use a little more than one clove)
1 tbs butter (I use a butter and olive oil mix. It's lighter and the butter doesn't burn.)
2 tbs fresh chopped tarragon (this is essential)
1 15 oz can diced tomatoes (I've experimented with crushed as well)
3/4 cup heavy cream
1 cup frozen peas
salt and pepper to taste
grated parmigiano for garnish

Boil the ravioli until al dente. When ravioli are almost done, add the peas to the same pot. When the peas float to the surface of the water, they are done.

While you are doing this, in a large pot add butter (and oil), onion and garlic and cook until softened but not browned. Then add the tarragon, tomatoes (including juice) and heavy cream, stir and let it come to a simmer. Let the flavors have a chance to come together, stirring occasionally, adding salt and pepper to taste, about 10 minutes.

When the ravioli and peas are cooked, remove them from the water with a slotted spoon and transfer them to the tomato sauce pot. Coat the ravioli well with the sauce. Serve with grated parmigiano. Yum!

Now I love this recipe, but one night I wanted ravioli but I wasn't really in the mood for a tomato-based sauce. Then I thought about the classic Roman pasta dish, Cacio e Pepe.

Cacio e Pepe means cheese and pepper, specifically pecorino cheese and A LOT of pepper. To make a traditional Cacio e Pepe you make a sauce of butter and pepper to which you add cooked spaghetti and a ton of pecorino. Very simple, very delicious.

But I was looking for another flavor component and since I always have plenty of organic chicken stock on hand, I decided why not mix up the traditional by cooking my ravioli in the stock? So I did. I added the pepper (to taste, but again, a lot of it) to the stock while the pasta was cooking. The chicken stock gives the pasta a great flavor and the glutens from the ravioli thicken the stock to create a nice sauce. You finish the whole thing with lots of cheese. And again, yum!

Cacio e Pepe alla Teresa

1 20 oz pkg 4 cheese ravioli (I love this so much I like to heat it up for lunch the next day)
1 32 oz container chicken stock
Lots of pepper (how much is completely up to you)
Lots of grated pecorino cheese (ditto)

Bring the chicken stock to a boil in a large pot. Add ravioli and pepper and cook until ravioli is al dente. Finish with cheese. Easy peasy.

Sadly I don't have a picture of the finished product since I ate it all. 

(If you are not a complete hog like me, you can make the 9 oz package of pasta and cut the chicken stock in half.)