One – I hate being sick.
Two – I can’t even remember the last time I’ve gotten this sick.
When I switched my diet and started eating a variety of nutritious foods the times I’ve been sick have decreased dramatically. I think the last time was a year or two ago and was only a slight cold that I got rid of in a day or two.
Now I’ve got some weird sinus congestion thing with a sore throat that’s been sticking with me and is making me miserable. Have I mentioned that I’m a bad sick person, grumpy and generally whiny? I’m sure my poor husband can’t wait to get home.
But of course I’m still cooking! In fact I’m planning to head into the kitchen after posting this to make a quick chicken stock soup – studded with ginger, garlic and miso.
Although since you’re totally not here to listen to me complain, let’s move right on to the dish I made before I got sick (see I had to throw in one last whine).
The only fresh pasta I’ve ever made was gnocchi; I still haven’t tackled a flour based one. So when I make ravioli I sub in wonton wrappers because, hey I am Asian and besides it makes it super easy while avoiding the having to make fresh pasta thing.
This is the perfect make-ahead dinner. You can make the ravioli and pesto the day before, or even a few days before and then it’s just a simple matter of cooking the ravioli and immediately tossing it with the pesto.
Notice the emphasis on immediately there? That’s because you have to do it right away, with no delay (hey that rhymed!) in order to keep your ravioli from sticking together. In fact I recommend that you put half of your pesto in the bowl first, then throw in ravioli, top with remaining pesto and toss together.
Of course, feel free to use a different sauce of your own choice. I can see this being equally delicious with a light alfredo or a vegetable laden tomato based sauce.
Side note – isn’t that why cooking is so fantastic? It’s so easy to make a dish exactly how you like it.
To round your meal out, serve a small salad or another simple vegetable side. I’m a big fan of combining raw vegetables with a light Italian dressing for an easy throw together side.
- 20 wonton wrappers, either round or square, it doesn’t matter
- 1 egg white, lightly beaten
- 6 oz baby bella mushrooms
- 1 tsp lemon juice
- ½ Tbsp extra virgin olive oil
- ½ small onion, finely diced
- 1 garlic clove, minced
- 1 Tbsp Italian seasoning
- ¼ tsp nutmeg
- Salt and Pepper to taste
- ½ cup nonfat ricotta
- 1 egg white
- Clean the mushrooms then process in a food process with lemon juice. Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and cook until soft, about 4 – 5 minutes.
- Add the mushrooms and Italian seasoning to the pan and turn the heat to high. Cook until the mushroom liquid has evaporated. Add in the salt, pepper and nutmeg. Taste and adjust. Transfer to a bowl and allow to cool slightly.
- Add in egg white and ricotta, mixing well.
- Bring a large pot of water to a boil (to help with sticking feel free to add a dash of oil to the water – no more than 1 tsp).
- Place a small spoonful of filling into each wonton wrapper. Fold the wrapper in half and use a bit of egg white to seal, pinching the sides together. If you wanted to get fancy you could also use a fork on the edges or pleat them.
- Cook the ravioli in the boiling water for 2 minutes, then use a skimmer to remove ravioli from the water and immediately toss with desired sauce.
The pesto will keep refrigerated for up to 5 days.
- 2 sun dried tomatoes, oil packed
- 4 cloves of garlic
- 2 oz fresh basil
- ½ tsp salt
- 2 Tbsp Parmesan
- 1 Tbsp pine nuts
- 2 Tbsp extra virgin olive oil
- 1 Tbsp chicken stock
- ¼ tsp black pepper
- 1/8 – ¼ tsp crushed red pepper
- Heat a small skillet over medium heat. Add pine nuts and toast, stirring constantly, about 4 minutes.
- Remove 2 sun dried tomatoes from jar and dry off excess oil.
- Combine pine nuts, garlic and salt in a food processor and pulse until finely ground. Add in the remaining ingredients and process until well combined, stopping a couple times to scrape down the sides of the bowl. Taste and adjust any seasoning.