This past weekend was quite the interesting one. My grandfather passed away, so our little family was enveloped in all the details that come along with it. It was hard, but I'm grateful today is a new day, this is a brand new week, and that I know he's in a much better place - using those strong legs in heaven at last after 13 straight years of transverse myelitis.
We were starving. Of course, we were running late that morning, and had a 2 1/2 hour drive ahead of us. The Manchild had breakfast, but Ryan and I didn't really schedule time for it. It was almost 3pm before we were able to eat anything that day (we didn't want to stop anywhere to grab food because we're still trying to save every penny, and extra expenses like that can sure add up quickly). I felt guilty sneaking some of my son's snacks because he's super-picky these days with what he'll eat, and what he'll never even touch.
After the service at the cemetery, we came back to the church house. When I walked in, the smell was incredible. It smelled like Christmas, Thanksgiving and Easter dinner all-in-one. The smell alone was enough to fill my soul with the comfort it starved for, but the taste was a even more beautiful story. There were lines of salads, moist ham, mouth-watering funeral potatoes, soft rolls, and the most amazing dessert I've had in a while (it was an orange poke cake type thing - if any of you readers are from Mendon, and know who made that beautiful cake, let me know :) It's amazing how quickly food can comfort the soul. I think we all felt so much better, and our bellies and souls were fed. To those women: thank you.
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Speaking of feeding those bellies - this dish is very simple, but very filling. The ingredients are plain, but yield such wonderful flavor together (especially with those toasted walnuts). It added a great smokiness to the mild cheeses, and the Parmesan's saltiness was soaked up in every bite. This dish was cake to throw together for dinner, almost requiring no effort at all. I think the only change would be to maybe try it with flat leaf parsley next time and get more of that Italian bite in the dish. Either way though, this plate was a win for dinnertime.
Simple Cheese Ravioli with Toasted Walnuts
14oz package of fresh cheese ravioli (usually in cheese section by produce)
1/3 C EVOO
2 cloves garlic, minced
1 C walnuts (about 2 ounces), roughly chopped
2 t lemon juice
kosher salt and pepper
1/2 C fresh parsley, chopped
1/4 C Parmesan, grated or sliced
1. Cook the ravioli according to the package directions. Drain, but reserve about 3 tablespoons of the cooking water.
2. Meanwhile, heat the oil in a medium skillet over medium heat.
3. Add the garlic and walnuts. Cook until the nuts are lightly toasted and fragrant. Do not burn, and keep stirring.
4. Stir in the lemon juice, 1/2 teaspoon of salt and 1/5 teaspoon of pepper, the parsley, and the reserved cooking water.
5. Add ravioli and toss to coat. Divide among 4 plates and sprinkle with Parmesan and a little fresh parsley.
recipe source: real simple