Ravioli with Zucchini and Sand

 

This dinner came together as I stood at the stove. It started out as basic ravioli with butter and cheese. Then I remembered I had baby zucchini in the fridge. I sauteed up the sliced zucchini in some butter and added lots of fresh ground pepper and fresh thyme. Then I remembered I had the bread crumb mixture left over from the artichokes. I was thinking of Pasta with Peppers and Sand. I added the cooked ravioli to the saute pan, some of the pasta water, salt, pepper and more fresh thyme and tossed in the breadcrumbs. I tossed the ingredients together a couple of times and sprinkled some grated Parmigiana on top. There were no leftovers. It was delicious. We cleaned out the saute pan as we finished up our wine. This was a perfect dinner to relax and unwind over.