mimitchii

Garden Veggie and Ravioli Skillet with Pistachio Herb Butter
Prep time: 20 MINUTES cook time: 20 MINUTES total time: 40 MINUTES yields: SERVES 6

Ingredients

Pistachio Herb Butter
8 tablespoons unsalted butter, softened
1/2 cup fresh herbs (basil, thyme + oregano, etc)
1/2 cup roasted pistachios, finely chopped
1 clove garlic, minced or grated
1 tablespoon lemon zest + juice
1/2 cup grated parmesan cheese
Pinch of salt and pepper, to taste

Ravioli
2 tablespoons olive oil
1 ear corn, kernels removed from the cob
1 red pepper, sliced
1 small bunch asparagus, ends trimmed and then chopped
1 small zucchini and or summer squash, sliced into rounds
1 cup cherry tomatoes
1/2 teaspoon salt + pepper
16 - 20 ounces prepared cheese ravioli
1/2 cup white balsamic vinegar
Pinch of crushed red pepper flakes

Instructions

Pistachio Herb Butter
In a bowl, mix together the butter, herbs, pistachios, garlic, lemon zest + juice and a pinch of both salt pepper. Stir in the parmesan cheese until well mixed. Either set aside if making the pasta right away, or store covered in the fridge for up to 1 week.

Ravioli
Heat a 12 inch or larger skillet over medium high heat. Add 2 tablespoons of olive to a pan. Add the corn, red pepper and asparagus. Sauté five minutes and then add the zucchini and tomatoes. Sauté until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer. Once the veggies are soft and caramelized, add 1 1/2 cups of water and the ravioli. If you are using a 12 inch skillet, you may need to use only 16 ounces of ravioli. Bring the water to a boil and cook until the water is mostly absorbed, about 3- minutes. Add the white balsamic and continue cooking until it reduces and creates a little sauce, about 2 minutes. Remove from the heat and stir in at least 6 tablespoons of the pistachio butter and a pinch of crushed red pepper flakes. Gently toss the pasta until the butter melts. Add the remaining two tablespoons of butter if desired.

A Little Bit of Bling Shawl Crochet Pattern
Finished Size: Adjustable. Photographed sample is 50” (127 cm) wingspan length, 13.5” (34 cm) spine length, excluding fringe.

Materials:

Galler Yarns Kismet (87% polyester/13% nylon, 8 oz/227 g/1,400 yds/1,280 m) – 1 cone in 901 Silver, or approximately 300 yds (274 m) in any metallic, light weight yarn.
Galler Yarns Flore II (75% Kid Mohair/15% Wool/10% Nylon, 1.75 oz/50 g/100 yds/91 m/) – 3 skeins in 1005 Ocean, or approximately 300 yds (274 m) in any light weight mohair blend yarn.
L-11/8 mm crochet hook, or any size needed to obtain correct gauge.
Yarn needle.
Gauge: 10 fdc = 4” (10 cm) across. Exact gauge is not critical for this project.

Abbreviations Used in This Pattern:

beg fdc – beginning foundation double crochet – Ch 4, turn, sk 3 sts, yo, insert hook in next ch, yo and draw up a loop, yo and pull through 1 loop (counts as ch 1), [yo and draw through 2 loops] twice.
ch – chain
fdc – foundation double crochet – Yo, insert hook in ch 1 from previous st, yo and draw up a loop, yo and pull through 1 loop (counts as ch 1), [yo and draw through 2 loops] twice.
ea – each
rep – repeat
sc – single crochet
sk – skip
sl st – slip stitch
sp – space
st(s) – stitch(es)
yo – yarn over
* Rep instructions after asterisk as indicated.

Pattern Notes:

Entire shawl is crocheted holding one strand of each yarn together.
Shawl is worked from top (long) edge with steady decreases to point.

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