Pumpkin Ravioli With Mustard Greens And Parmesan
serves 2-4
In this simple fall-flavored pasta dish, rich pumpkin ravioli is balanced with sautéed mustard greens and a savory dose of parmesan.
3/4 pound mustard greens, stemmed and thinly sliced
1 tablespoon olive oil
1 pound pumpkin ravioli (homemade, fresh or frozen)
1/4 cup freshly grated parmesan
prep: 10 minutes
total: 20 minutes
large pot
colander
large skillet
tongs
slotted spoon
grater
1. Bring a large pot of water and 2 teaspoons salt to a boil. Meanwhile, rinse, drain and dry the greens. Remove and discard their stems, and thinly slice the leaves.
2. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the mustard greens and season with a light sprinkling of salt and pepper. Cook, stirring often, until the greens wilt, 5-10 minutes. Remove the pan from the heat.
3. When the water boils, add the ravioli and stir. Simmer them gently, stirring occasionally so they don't stick to the bottom of the pot, until they're tender (or according to the package directions). Don't let the water get to a rolling boil, or the ravioli may break apart.
4. A couple of minutes before the ravioli are done, put the greens back over medium heat. Add a splash of the pasta water to the greens to form a sauce. When the ravioli are done, add them to the pan with a slotted spoon. Gently toss them with the greens. Sprinkle over the parmesan and more freshly ground black pepper.
