So here at my apartment, we call ourselves the “baguette babes”. No joke. My three housemates and I just really like baguettes.
Here’s an actual quote from two days ago that I had to write down because I knew it would be a perfect example for this post. Courtesy of my housemate Lakshmi:
“Is that a baguette!? I’m going to shit myself.”
As you can see, we also are very eloquent college students.
It’s come to the point where no baguette is safe from our reach. If you go to the store and buy one, you better hide it at your boyfriends apartment or else is will be gone in literally an hour. Also, shhhhh. Don’t tell them I do this.
It doesn’t matter if you didn’t get a single delicious and carb-loaded bite dipped in balsamic vinegar and olive oil (just drooled on my laptop), that baguette is open territory. Kinda like the hunger games, only with less violent killing, ya know? Who knows how far we’d go when it comes to baguettes, though, so I’d play it safe and not come between us and our French bread.
So anyways, I bring up baguettes because nothing goes better with them than fresh pasta. Even better? Delicious pasta that’s done in 10 minutes flat. You think I’m joking? BEHOLD:
See! I told you! Look at all that gorgeous, sparkly parmesan.
The concept behind this dish is that sometimes, simple is better, and nothing beats the classic combination of olive oil, garlic, and cheese.
To make it even more fabulous, I used non-dried ravioli noodles stuffed with two types of fillings: tomato mozzarella and basil pesto. Not only does it taste incredible, but the fresh noodles cook in only two minutes. Hallelujah!
Also, aren’t they just the cutest? Bobbin’ around all poofed-up in that water like nobody’s business. D’aw.
I think the pictures can describe how tasty this 10 Minute Garlic Parmesan Ravioli is better than any blog post. Like they say, a picture paints a thousands words, yo.
So what are you waiting for?
- 2 tbsps olive oil
- 3 cloves garlic, minced
- 1 shallot, roughly chopped
- 1 12 oz package of fresh ravioli
- fresh parmesan
- ¼ cup italian parsley, chopped
- Bring a pot of water to a boil. Set aside.
- In a small saucepan over medium heat, combine the olive oil, garlic, and chopped shallot. Cook for 2-4 minutes or until the shallot becomes translucent.
- Place the fresh ravioli in the boiling water and cook according to the instructions on the package. Drain.
- Add the garlic and olive oil mixture to the ravioli, stirring to combine. Top with the parmesan and chopped parsley. Enjoy!