Did you know today is National Pasta Day? Yes, it’s time to celebrate and cook up some pasta! From penne to spaghetti to tortellini, I love it all. But today I choose to celebrate with a meatless dish of cheese ravioli. Brown some butter, add spinach and sun dried tomatoes. It’s a restaurant quality meal that is made in less than half an hour!
My family loves cheese ravioli, but this time I raised the bar on dinner. I purchased some Girasoli ricotta and lemon zest ravioli from Trader Joe’s. This delicate pasta gets its name from the gold blanket of flowers in the Italian countryside.
The pasta is cut to resemble the daisy like flower heads. It makes you think of summer, but I will eat this anytime of year. I managed to buy a few extra packages to keep in my freezer just in case I have a hard time finding them in the winter.
The pasta is filled with a creamy ricotta cheese and lemon zest. The sunny flavor has not left my mind since! Not everyone has the luxury of a Trader Joe’s nearby to pick up this decadent ravioli, so feel free to use any type of ravioli you like.
My local grocery store has a variety of different filled pastas. Get creative and try a new ravioli that you have not tasted before. I like to purchase the fresh kind because they cook in just a few minutes. It seems these days, I have less and less time to get dinner on the table before my kids have to be driven somewhere. This pasta dish fits right in my family’s schedule.
If you are looking for some more pasta recipes for National Pasta Day, you have come to the right place! Some of my favorites are avocado pasta, chicken bacon pasta, shrimp and artichoke orzo, and rigatoni with sausage. Pasta for dinner means the possibilities are endless!
What is your favorite pasta recipe? Are you celebrating National Pasta Day?
Brown Butter Ravioli Recipe
- 2 Fresh Cheese Ravioli
- 5 Salted Butter
- 1 Garlic Crushed
- 12 Baby Spinach Finely chopped
- 0.33 Sun-Dried Tomatoes Chopped
- Grated Parmesan Cheese For serving
- Crushed Red Pepper To taste
- Cook the ravioli is a large pot of salted water according to package instructions. Drain and keep ravioli warm. Reserve a little pasta water (about half a cup).
- While ravioli are cooking, melt the butter in a large skillet over medium low heat. Cook until butter starts to foam.
- Add garlic, spinach and sun dried tomatoes to pan. Increase heat to medium and cook for a few minutes or until spinach is wilted, stirring occasionally.
- Add cooked ravioli to pan. Turn heat to low. Add a little pasta water to the pan and stir gently so that ravioli gets coated with the pan sauce, spinach and sun dried tomatoes.
- Serve in bowls with shredded cheese and crushed red pepper to taste.