Sometimes a shortcut, semi-homemade solution is a perfect way to build something original and delicious on a weeknight without breaking your back or eating at 9:00. That’s exactly how this came about. While I’d love to be the person who can whip up fresh pasta on a Monday night, that’s just not usually the case. And with so many options in prepared raviolis, I don’t need to feel badly about it either. And you shouldn’t either. Here you go.
WHAT YOU NEED
* 14 cloves garlic
* 1 1/2t kosher salt
* 1 1/2C vegetable oil
* juice if 1 large lemon
* 1-2T fresh parsley, chopped
* olive oil
* 1 package butternut squash ravioli
* crushed red pepper, for serving
WHAT TO DO
Add the garlic and salt to your food processor and pulse for 20-30 seconds or so at a time to purée, stopping in between to scrape the sides to make sure all the garlic is broken down. Stop when the texture is more of a paste.
With the food processor running, alternate pouring in the oil and the lemon juice slowly. Pour in a bit of oil, until fully blended, the squeeze in a bit of the lemon, allowing it, too, to be fully blended. Then repeat until all the oil and lemon juice have been added. Add the parsley and mix through to combine.
Heat a drizzle of olive oil in a large sauté pan over medium heat. Add the raviolis in a single layer and fry lightly for a few minutes, flip, and fry on the other side for a few minutes more.
Reduce the heat to medium low and then add in a few scoops of the garlic sauce. Stir it in cared, letting it melt in and break down a bit, just 2 minutes or so. Serve immediately, sprinkled with a pinch of crushed red pepper.
Put the rest of the sauce in an airtight container and refrigerate. It’ll keep well if you don’t devour it! Spread on bread, mix in with salads instead of dressing, dip veggies in it, or fry up some more ravioli sauce to sauce with it! You’re welcome!