Have you ever cooked ravioli in a fry pan? It’s delicious and you don’t even need a fattening sauce to go with it because you basically fry it in butter (doesn’t that sound healthier?!). I usually will let the butter brown in a pan and then cook the raviolis (fresh, usually) for a couple minutes per side. Simple, easy, done.
Well, I bought some cheese tortellini recently and tried this with it, but epic fail. The pasta was much too dry to begin with so when I fried it in the butter it came out much crisper than I wanted. There’s always the option of boiling them – after all, it is pasta. But it comes out so bland and I don’t want to deal with making a sauce to go with it. I could go all “Rachael Ray” on the Costco batch but man, that’s a lot of food to store. (Also, for some reason, I really dislike the smell of cold pasta sauce sitting in the fridge). With my method, it’s made fresh each day, only takes a few minutes, and you don’t have a huge pot to store in the fridge.
Basically, it’s a hybrid method of butter and water. I still cook them in the same pan. I add my butter, just enough water to cover the bottom of the pan, add my tortellinis’, and cook while covered for a few minutes. The torts suck up all the butter water, keeping them soft yet tasty. Adding a little salt goes a long way too.
Is it the healthiest option? Nah. But butter is back in style, yo. Join the revolution!
An easy open top so you can
clog your arteries that much faster
*I’ll say it until somebody disputes me.
PS - There I go, touting Rachael's book again and I don't even have it. Why am I not getting paid for this?!