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~ Cheese Ravioli w/Butter, Garlic & Cottage Cheese ~

IMG_0436I'm often asked what I cook just for myself, meaning:  what I eat when no one else is around or no one else is looking.  My answer is always the same:  Most times I make a sandwich or nuke some soup (which require no actual cooking), but, when I do want to place a pot on the stovetop, I treat myself to a super-quick, super-easy pasta dish that is a spin-off of a childhood favorite (my dad's version of mac and cheese) which was an odd combination of hot, buttered-macaroni tossed with cold cottage cheese and seasoned with garlic powder, salt and crushed red pepper flakes.

Steaming-hot cheese ravioli tossed w/ice-cold cottage cheese?

IMG_0449If you can't quite wrap your head around the concept of hot and cold in in the same pasta bowl, rethink your position.  Resist every urge to heat or melt the cottage cheese, or, God forbid, create a baked casserole out of this recipe (which actually might be good but totally misses the point). This meatless meal is wonderful just as it is, and, if you happen to have a tomato and/or some fresh parsley, don't hesitate to chop either or both and toss them in at the end as well.

A one-pot cheese ravioli dish that goes from stovetop-to-table in 10-15 minutes.  It's as close to instant-gratification as it gets:

IMG_04096  ounces frozen cheese ravioli (1/2 of a 12-ounce bag)

3  tablespoons salted butter, cut into pieces

1/2  teaspoon garlic powder, more or less, to taste

1/4-  teaspoon sea salt, more or less, to taste

1/4-1/2  teaspoon red pepper flakes, more or less, to taste

1  tablespoon finely-grated Parmigiano-Reggiano cheese

1/2  cup large-curd cottage cheese, somewhat cold (Note:  Just before you're ready to start boiling the water for the ravioli, remove the cottage cheese from the refrigerator and set it aside. At serving time, it will be cold, but not ice cold.)

6-8 small, sliced cherry or grape tomatoes (optional)

1-2 teaspoons minced fresh parsley leaves (optional)

IMG_0413 IMG_0413 IMG_0419 IMG_0422~Step 1.  In an 2-quart saucepan, bring 1 1/2 quarts of water to a rolling boil over high heat.  Add the ravioli and cook, according to package directions, until al dente, about 5-6 minutes.  Transfer to a colander. Drain well and return hot ravioli to still warm stockpot on still warm stovetop.  

IMG_0425 IMG_0428 IMG_0431 IMG_0431~Step 2.  Add the butter, garlic powder, salt and red pepper flakes, followed by the Parmigiana-Reggiano cheese.  Using two forks or two spoons, gently toss as you would a salad, until butter is melted and ravioli are evenly coated.  Add the cottage cheese along and lightly toss, just to distribute the creamy cheese throughout ravioli.  Remove from stovetop and serve immediately.

Toss in some sliced cherry tomatoes &/or parsley too:

IMG_0464Dig into some cheesy, creamy & slightly-spicy comfort food:    

IMG_0467Cheese Ravioli w/Butter, Garlic & Cottage Cheese:  Recipe yields 1 hearty main-course servings, or, 2 smaller side-servings.

Special Equipment List: 2-quart saucepan; colander; large spoon; cutting board; chef's knife

6a0120a8551282970b01b7c7f6a67a970bCook's Note: My dad's mac & cheese is a comforting, flavor-packed dish that will provide almost instant gratification because it goes from stovetop to table in the time it takes to cook the macaroni.  His unusual combination of hot, spicy, buttered elbow macaroni, tossed with cold cottage cheese (he liked farmers' cheese but began substituting cottage cheese as farmers' cheese started to get hard to come by) literally bursts with flavor.    ~ Dad's Mac & Cheese, or:  What I cook Just for Me ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021) 


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