Ravioli with Arugala and Olives

We made this pasta dish after we all arrived home from long days at work and school stumbling into our dark house, shedding our scarves, hats, and coats, throwing our empty lunch bags onto the counter, and gathering in the kitchen for dinner prep. I began chopping as the ravioli boiled in a large pot. Jack got in a few dances to “Farmer in the Dell” and “Oh, Susanna” playing from his farm magnet on the refrigerator, we poured 2 glasses of red wine, and all three of us were happily sitting around the table by 6 o’clock enjoying a delicious plate of pasta.

The arugula brings the perfect addition of green and the olives and feta provide just enough salt and tang to brighten the dish. This is really yummy…a perfect weeknight meal.

Ravioli with Arugula and Olives

1 pound mini cheese ravioli
1/4 cup olive oil
2 cups chopped green and black olives
1/2 cup chopped basil leaves
2 cups chopped arugula
1 cup crumbled feta cheese

Bring a large pot of salted water to a boil. Add the ravioli and stir well. Let the pasta cook at a slow boil, stirring occasionally, until tender. When the ravioli is cooked, drain completely and transfer to a large bowl.

Stir the olive oil into the pasta, then add the olives, basil, arugula, and feta cheese and toss gently to mix. Enjoy with red wine and milk

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Our weekly pasta dish: Greens, cheese, protein and pasta

As you know, I’m always on the hunt for easy and quick recipes for weeknight meals. The recipe has to be really good to land a spot in our rotation since I love trying new dishes. This pasta dish is definitely a staple in my kitchen. What I love about it is its versatility. There are so many options for ingredients in this dish that we always have enough on hand to make a pleasing pasta dinner. It usually goes something like this:

1. Pour a glass of wine- usually red, but sometimes white

2. Prepare the following:

3/4 lb of whatever pasta you have on hand
Some protein- we often use chick peas, white beans, prosciutto, or salami
A large bag or bunch of greens- I wish I could say I get mine from the farmer’s market, but what I typically have is the bag of mixed Southern Greens from Trader Joe’s
A 1/2 cup of cheese- ricotta seems to be the go-to around here since I love having it around to spread on warm toast, but we also use mozzarella quite often
1 lemon
Lots of olive oil
3 or 4 garlic cloves
Salt & ground pepper
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Boil a big pot of salted water. Cook pasta about 12 minutes, or according to package directions. Before draining, reserve about a cup of the hot pasta water to use if your pasta dish is too dry once combined- I ALWAYS forget to do this, even if I remember to set aside the water, but I do think it would be a good addition.

While the pasta is cooking, chop the meat, if using, into small pieces, or rinse and drain your beans. Sauté the meat in a large pot over medium heat with some olive oil until crispy. Add the minced cloves of garlic to the pot and sauté until fragrant (if you are not using meat, add olive oil with your garlic). Next, add your mix of greens, sautéing until wilted. Add more olive oil here if the greens are not covered nicely. If using beans, add them after you have wilted the greens. Squeeze half a lemon on top of the mixture.

Stir the cooked pasta, and pasta water, if you remember, into the greens mixture. Toss with cheese and perhaps another squeeze of lemon. Salt to taste…Savor.

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