If there is one thing that makes me giddy it’s when dinner makes itself. And if there is one thing that makes me piddy (piddy is the opposite of giddy) it’s thinking I have an onion or a shallot to use in the dinner and discovering I don’t. I could drive to the store of course and pick one up, but I’m home. And it’s cold out. I could I-dream-of-Jeannie one but I’m not Barbara Eden. Oh! While I’m on the subject, for as long as I can remember I’ve had a slight obsession to own a purple bottle like her’s with all the plush pillows inside. I’d seriously act out crossing my arms like she did and blink twice to create pink smoke and whoosh, I’d magically appear inside it (aka, behind my grandmother’s chair). I also obsessed over the infamous pink outfit and of course the long blond pony-tail that never ends. And you know that awesome braid on the top of her head under the hat? How did she do that? And don’t even get me started on her mod eye make-up. Long story short, I’m without an onion tonight, but life will somehow go on.
But I’m going to include it in the recipe because it’s so good and practically vital to the dish.
Maybe I should have driven to the store.
LETTING IT GO.
Portobello Mushroom Ravioli with Peas and Prosciutto:
What it took for 2:
* 1 package frozen portobello mushroom ravioli
* 1 small yellow onion, diced (or two shallots, diced)
* 2 garlic cloves, minced
* 2 Tbs. butter
* 1 cup heavy cream
* 4 ounces prosciutto, sliced thinly
* 1 cup frozen peas
* coarse salt and freshly ground pepper
* freshly shaven parmesan
In a medium skillet, melt the butter over medium-high. Add the onions and garlic and sauté for about 3 minutes, until softened. Add the prosciutto and cook for 2 or 3 minutes, letting it crisp up a tad. Add the cream and cook for another minute. Add the peas and cooked ravioli (oh yea, cook your ravioli according to package directions) and stir around for a minute, letting it all fall in love. Season to taste and serve with freshly shaved parmesan. Just like a dream.