Like many modern couples, my husband and I share responsibilities in our household. Tonight, it was his turn to get our dinner together and frankly, I have to admit not much planning on his part had gone into it.
Fortunately for Trevor there was a box of Sky’s fresh, handmade spinach and ricotta ravioli in the freezer and I keep a well-stocked fridge and pantry.
The outcome of his efforts was a very satisfactory evening meal indeed. He started by finely dicing some fresh garlic, blending with softened butter and slathering it copiously on a sliced roll, which he encased in foil for a quick trip to the oven.
Next, he diced a couple of rashers of bacon, an onion and some mushrooms and sautéed them gently until tender and cooked through. He boiled salted water and then added the plump ravioli. They took only around 5 minutes to be cooked through and rise to the surface.
While this was happening, he added some cream to the bacon and mushroom mix and heated it gently, without boiling. When the ravioli were ready, he used a slotted spoon to scoop them into the sauce. A bit of pasta water was all that was needed to emulsify the sauce.
A quick but gentle stir through and then the meal, topped with some slivers of Parmigiano Reggiano, accompanied by the warm garlic bread, was ready to plate up. I wonder if Sky’s Canadian uncle Trevor is equally adept in the kitchen. Perhaps not?
I have a lot to thank Master Chef Australia for.
