This evening, after wrestling an extremely overtired and grumpy toddler to bed, L and I made Seared Greens with Cheese Ravioli and Sage Butter. In its favour, this recipe is certainly easy and very quick- shallots, garlic and assorted greens (arugula, radicchio and endive) are sautéed in olive oil then set aside. Some butter and sage is melted until the butter starts to brown, and then cooked cheese ravioli is tossed in the butter with salt and pepper. The pasta is served on top of the greens. Dinner was on the table in less than 15 minutes from start to finish.
There is nothing wrong with this meal, as such, but I think that all its redeeming qualities come from the four-cheese stuffed ravioli. The refrigerated fresh pasta is always good and has the ability to spruce up an otherwise dull meal. If this dinner had been made with, say, penne, it would have been excruciatingly dull. As it stands, the meal is only fair to middlingly dull. The sage butter is not unpleasant but it certainly could have done with something to spice it up a bit. Some prosciutto and shaved parmesan perhaps, or some olives and ham. L ate the seared greens, I have to say I pushed them around the plate a bit. They were a little too reminiscent of student meals in my vegetarian days, which we dubbed hot salad. Overall, the pasta was nice enough, and the rest could do with a helping hand.
Tomorrow may be a meal that gets cooked exclusively for Baby A. While her language skills are coming along in leaps and bounds, I’m not sure that she’ll be able to articulate exactly how she feels about green eggs and ham, er Fried Greens with Ham and Eggs. I’m interested to see what she’ll make of a fried egg, she likes scrambled eggs and omelettes but we are yet to venture down the fried or hard boiled egg path. Many things these days are met with her popular refrain “don’t like it”, even when they are things that she loves. Or, alternatively, she may find the egg funny. Tonight she told me that “blueberries funny”. I’m sure they are, somewhere, somehow.