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Oatmeal, Ravioli, and my new favorite thing!

July 11, 2011

I know I’m one step from becoming an Oprah episode, but I have found another favorite thing – our digital kitchen scale!  (Don’t worry, I haven’t moved on from my previous fave lemon balm iced tea.) Roommate got one for…some occasion, and I never realized how handy something like that could be. So many recipes – including the one I made for dinner tonight – include weights instead of cup measurements. When Deb at Smitten Kitchen professed her love last year I didn’t believe her, but I am now a total convert!

Dinner tonight was equally awesome. The page title sounds gross, but, don’t worry, ravioli and oatmeal were two separate meals. It’s sweltering here, and, as is becoming the norm, we’re up to our eyeballs in vegetables. No hot food sounded good, but R had a recipe for pasta that sounded like it would use up a bit of our zucchini and summer squash. Turned out absolutely delicious!

Creamy Ravioli With Zucchini, Lemon, and Chives

Adapted from Real Simple, May 2011


  • 16 to 18 ounces cheese ravioli (fresh or frozen)
  • 1 tablespoon olive oil
  • two handfuls of diced onion
  • 3 summer squash (zucchini and/or yellow squash; about 1 1⁄2 pounds), thinly sliced
  • salt and pepper
  • 3/4 cup heavy cream
  •  grated lemon zest of one lemon (we used the rest of the lemon in our lemon balm tea!)
  • 1/2 cup grated Parmesan cheese (2 ounces), plus more for serving
  • 2 tablespoons chopped fresh chives


  1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the squash and ¼ teaspoon each salt and pepper to the skillet. Cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes. Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.
  3. Add the squash mixture, cheese, ¼ cup of the reserved cooking water, and ½ teaspoon salt to the pasta and toss gently to coat (add more cooking water if the pasta seems dry). Serve sprinkled with the chives and additional chese.

In other cooking news, our families sent us home with of fruit after the 4th of July, including a pint of fresh blueberries. They became Blueberry Baked Oatmeal, from Becky Bakes. It was awesome, and you should go make it. (And not be in a hurry and mess up the directions like I did.) Despite the deliciousness of the above-mentioned ravioli, our fridge was/is still filled with gobs of fresh produce. Not just veggies, but fruit too. Please expect more recipes and reviews coming soon!

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