I accidentally struck gold the other evening when I had no time to cook, but refused to jump in the car and head for KFC. So I picked up a package of Santa Cruz’ own Pasta Mike’s fresh Three Cheese and Spinach Raviolis ($4.89 for a two-meal package). How could I lose? These plump ravioli take a mere 3 minutes to cook. THREE MINUTES!
While waiting for the big pot of water to boil, I chopped up fresh Italian parsley, opened up a little container of pre-grated parmesan (yes, it IS okay to have some pre-grated stuff in your refrigerator), and sliced up a Meyer lemon.
So. Out comes the ravioli. I plop them into two large bowls — Martha Stewart is right, presentation is everything — and then add really good extra virgin olive oil, the parsley, maybe some garlic from my handy jar of minced garlic, squeeze the lemon over it and pass the grated parmesan. If you like it hot, shake some red pepper flakes on top. Then open something big and bright like Storrs Two Creek Vineyard blend of Carignane, Syrah & Grenache and feast!