i am a glutton for pasta. and pasta with a baked cheesy top ... need i say more? this dinner seemed perfect for how cold it is now (18F) although not like there needs to be any excuse for cheesy pasta :)
baked ravioli and green beans with shallots
however, it didn't necessarily turn out as yummy as i hoped. it could be because i pigged out on leftover buttermilk biscuits before dinner and ruined my appetite and taste buds. that's the only rational explanation because i certainly never met a cheesy ravioli i didn't like, especially such tasty ones from raffetto's. and mr. mimi said it was good too? well, i have a gazillion servings of leftovers, so maybe it will suit me better tomorrow as lunch ...
but the green beans with shallots were delicious!
green beans with caramelized shallots: serves 4
adapted from martha's great food fast (2007, p. 329)
3 tb butter
6 shallots, peeled and thinly sliced into rings
1 lb green beans
salt + pepper
1. in medium saucepan, melt 2 tb of butter over medium heat, swirl to coat bottom of pan. add shallots, cover. reduce heat to medium-low. cook, stirring occasionally, until golden brown about 15-20 minutes. set aside.
2. meanwhile in large pt of boiling salted water, cook green beans until tender, about 4-5 minutes. drain, return to pot, toss with remaining butter. season with salt and pepper. add shallots, toss and serve.