Ravioli - A Great Base to a Fast Dinner

There are so many good frozen ravioli available these days. And the big ones cook up so moist and tender. They make such a wholesome, satisfying base for so many toppings - we always keep them on hand in our freezer for a fast, weeknight dinner. And if you'd like wholesome vegetarian meals, you can swap the ham for tofu cubes in the first recipe, and add cubed tofu to the second.

Ravioli with Ham and Asparagus
1 lb ravioli, enough for 4 people
¼ lb ham steak, cubed (or 1 brick firm tofu, cubed)
1 yellow pepper, diced
2 Tbsp sundried tomatoes
½ cup shredded carrots
1 bunch fresh asparagus
2 cloves garlic, finely sliced
1 tsp red pepper flakes

Bring a large pot of salted water to the boil for the ravioli. Meanwhile, peel the tough ends of the asparagus, if very tough. Cut the asparagus into 2-inch pieces, and reserve the spear tip ends aside in a bowl. Sauté the ham with a bit of olive oil in a large skillet until beginning to brown, about 5 minutes. Toss in the yellow pepper and sundried tomatoes, and cook another 5 minutes. Toss in the asparagus (not the tips yet, though), carrot, garlic and pepper flakes, and cook another 2-3 minutes. Add the reserved asparagus spear tips and cook another 2-3 minutes. Salt and pepper to taste.

As the veggies cook, toss the ravioli in the boiling water and cook just until they float back to the surface . Drain and tip into a large serving bowl. Top with the ravioli with the ham and veggie mixture.

Serves 4.

Ravioli with Pearl Onions, Peas and Pesto Sauce
For this recipe you can substitute a wide variety of other vegetables, fresh or frozen - depending on what you have on hand.
2 Tbsp butter
2 Tbsp olive oil
¼ cup flour
1½ cup milk
1/3 cup pesto
½ cup frozen peas with pearl onions, defrosted and drained
¼ cup frozen pearl onion, defrosted
24 cheese-filled ravioli, about 1 lb
grated parmesan cheese
1 brick firm tofu, cubed (optional)

Make a white sauce by frying the flour in the oil and butter in a non-reactive saucepan. When the bubbles from the butter have evaporated and the flour begins to brown just a bit, about 3-4 minutes of cooking, whisk in the milk. Cook until thickened and add the pesto. Remove from heat and cover. If using tofu, fold the tofu into the sauce.

Meanwhile, boil about 6 cups of salted water. Slide in the ravioli and cook until the ravioli surfaces – do not overcook. Add the peas and onions (or other vegetables you are using) just to heat. Drain well and tip into a wide serving bowl. Top with the sauce and the cheese.

Serves 4-6 people.