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Cheesy ravioli with sautéed broccolini, ricotta salata and toasted pistachios.
1. Bring a large pot of salted water to a boil. Add the ravioli and cook for about 5 minutes, until the ravioli are al dente and float to the top. Drain the water off of the pasta and set aside.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shallots, season with salt and pepper, and cook for 1 to 2 minutes, until tender. Add the broccolini and cook for about 2 minutes, until the vegetables begin to soften. Add the water, cover the pan. Cook for 3 to 4 minutes, until the broccolini is tender and the water is absorbed. Stir in the lemon zest and lemon juice.
3. Add the drained ravioli to the skillet and toss to combine. Transfer the ravioli to plates and top with the pistachios and ricotta salata.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!