I’m in big trouble.
Over the weekend, I hid up in the mountains 310 miles north of our house with the boys. My husband has taken a sledge hammer to our living room. We’re stuck in the 1950’s. With stucco. The perils of demolition expels a dust storm like no other and the obvious was to flee the wreckage. Luckily, my family was headed to Lake Placid for the weekend so we tagged along with them.
But displacement was the least of my problems.
At breakfast one morning in this beautiful- I have no business being here with 2 small children restaurant- my little Jake had something to tell us:
Mommy, you’re a pen@!s butt!
OMG. Did he just call me a pen@!s butt… in a public place?
And it got worse. The torture dragged on in full volume everywhere we went.
Good morning Mommy pen@!s! Can I have some breakfast, pen@!s? You’re a pen@!s baby!
The disciplinary action has been challenging thus far and ongoing. So, I’ll pause from the potty words and my apparent mom failure to tell you about this new recipe-
It’s designed for busy people with no time to cook and for the uninspired who want good food fast.
Ravioli cook in a matter of minutes. The longest part is waiting for the water to boil. Mine are stuffed with Sicilian lemon zest and ricotta- doesn’t everything sound better with ricotta?
I think so (the fancy pants lemon zest sounds good too).
To that, I wilt handfuls of baby greens with sliced garlic. You can use any tender greens like baby spinach or kale.
It’s a true 15 minute meal.
Now, if anyone has any advice on how to deal with a 3 year old and his phallic vocabulary, I’m all ears.
(he even called the concierge a pen@!s butt, ok?)
- You can find these specific ravioli at Trader Joe’s- they’re called Girasoli Ricotta + Lemon Zest. Girasole is sunflower in Italian. They do look like little sunflowers, don’t they?
- 1 package of fresh lemon ricotta ravioli*
- 4 large handfuls of baby greens, spinach or kale
- 1 fat garlic clove, sliced
- 1 tsp. olive oil + more for drizzling
- salt + pepper
- parmesan cheese
- Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. To drain the pasta, use a slotted spoon or scoop them out with a small strainer and transfer to a bowl. Drizzle with oil oil to prevent sticking.
- In a large skillet, heat the olive oil over moderate heat. Add the garlic and saute until fragrant, about 30 seconds.
- Add the greens by the handful, and toss gently with tongs as they wilt. Season with salt and pepper.
- To serve, potion the ravioli and greens onto plates and drizzle with extra olive oil.
- Garnish with parmesan cheese to taste.