So thankfully things have gotten a little better since last time I blogged. Brad is still hanging on at work. I've been a little more layed back about the house. Overall things are good! After an extremely busy weekend, and a busy start to my week...things slowed down a bit. Last night I finally got to cook dinner. Now I cook pretty much every night, but busy nights usually go like this....open freezer, read the back of the box, cut slits in the plastic, and throw it in the oven. I love that convenience, but I despise that I can't REALLY cook every night. I love fresh garlic, I love mincing and chopping, and I love trying new things. I don't love when Brad is looking over my shoulder because he's starving. I can't cook under pressure....something burns or I get measurements wrong...it's torcher. Last night was perfect....it was full of the things that I love and free of the things that I don't love so much. Cheese Ravioli was on the menu! YUM!
Here's whatcha do...
pour some olive oil (a tbsp or 2) into a large skillet...let it heat up..about 1 minute
finely chop 1 jalapeno pepper...if you want it really spicy leave in the seeds. If you want it spicy free gut it (that sounds gross I know) scrape out the seeds..better? :)
Throw the jalapeno into the olive oil and cook it until it's tender - 1 or 2 minutes
Next press 3 or 4 cloves of garlic into the skillet....let it cook...now sniff really big...do you LOVE that smell?!! So good! ok give that about 20 or 30 seconds
Now you're ready for the tomatoes...I used 2 cans of undrained diced tomatoes w/oregano & onions...Dump'em in.
Get that good and hot...let it simmer for a few minutes....
While it's simmering you could put some garlic bread in the oven...just remember bread goes straight to your butt...clearly I don't mind that so much!
When it's good and bubbly pour in a bag of frozen cheese ravioli. I had 2 12oz bags so i just used both of those...It was a good amount.
Let that cook for 4 or 5 minutes..until the ravioli is soft
then stir in 1/3 cup of heavy whipping cream....it just thickens things up a bit.
I threw in some fresh spinach leaves which I liked & Brad picked out...to each his own I guess..cover the skillet and let them wilt
Remove from the heat....dump in some cheese (I used grated provolone) put the lid back on and let it melt all over.
Don't forget you have BREAD IN THE OVEN!!...Otherwise it will burn, and even though you just slaved over the stove to make the world's best ravioli you will suffer a few smart remarks.
Now make your family eat it (maybe not the black bread)...and if they pick out the spinach just throw it on your plate. It's good for you!
You're probably a bit exhausted from all of my babbling...just say this after me...
"If Beth Davis can cook this..I can certainly cook this" have fun!!
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