I cooked myself some dinner after what seems like a very long time not cooking.
We're not talking about a huge production number, but I made a couple of discoveries, and I'm preserving the recipe so I can remember it. You might want to try something similar, if the spirit moves you.
Lobster Ravioli in Spinach Sauce
Serves One
Total cooking time about 15 minutes
1 cup fresh lobster ravioli (I got mine at TJ's, obviously.)
Slip raviolis into boiling water; cook about five minutes, or until all raviolis float to the top. Remove ravioli from water with a slotted spoon and set aside. (When cooking for one, you can use a small mesh strainer that fits over your pot of hot water, which keeps the ravioli warm while the sauce finishes. This doesn't work well when cooking for more than two people.)
Sauce:
1/4 orange bell pepper, diced medium
1/2 cup frozen spinach
A bit of olive oil
1 clove garlic, crushed
1/4 cup mascarpone
salt and pepper to taste
Grind or two of nutmeg
(Note, I used the red salt from TJ's, which is fantastic.)
Heat oil in a skillet and add peppers. Cook, stirring constantly, until edges turn a little brown, about four minutes. Add defrosted spinach; cook another minute or so; add garlic, nutmeg, salt and pepper.
Reduce heat to low and continue to stir veg. mixture for about another mnute or so to give your pan time to cool down a bit. (I used a regular Calphalon saute pan, which I've had since 1992.) Add the mascarpone, stir mixture until the cheese melts. Remove from heat, toss ravioli with sauce and serve immediately.
(If you think your pan is too hot, remove from heat a couple of minutes before you add the mascarpone. Don't scorch the cheese, because you're not going to deglaze the pan in this version of the sauce.)
Notes: This sauce is not creamy, but it is very rich, possibly too rich. (It does a nice job of sticking to the pasta.) I may substitute a dry white wine and unsalted butter next time I try it. Still want the richness of butterfat, but maybe not as much. The red salt from TJ's has a bit of a spicy aftertaste. If you don't have access to that, a dash of red pepper would provide the same gentle kick. (But if you can get your hands on that red salt, do it. You won't regret it.)
The spinach and orange pepper look fantastic against the orangey-colored pasta in the ravioli and made for a striking dish. Very pleased. I considered pureeing the spinach but since I dined alone, I decided not to--a good decision, I think.
The ingredients in the sauce were things I randomly pulled from the larder. Feel free to make substitutions at will, according to what you have laying around.
Also, I found that I had a bit too much salt for my palate, so I corrected the seasoning with a teensy dribble of grade B maple syrup. You could use a light honey or regular sugar if you needed to do the same thing. ("A teensy dribble is probably about a quarter teaspoon; I don't measure precisely for sauces.)