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It's late and you're starving. That's when those packages of premade tortellini and ravioli from the freezer aisle come in mighty handy.

Tortellini, ravioli, and all their stuffed-pasta cousins are a blank slate in terms of dinner. You can always toss the cooked pasta with a little tomato sauce for a super-quick dinner. But in the time it takes the water to boil and the pasta to cook, you can make any number of accompaniments that will stretch a few squares of stuffed pasta into a very satisfying meal.

Instead of store-bought tomato sauce, you can whip up an easy blender sauce like basil pesto or a peppery Spanish romesco sauce. Or try chopping up the contents of your crisper drawer to make a hearty salad with a few ravioli served on top. These same vegetables could just as easily get stir-fried and tossed with the pasta at the end of cooking to make a light and quick dish. Tortellini soup is yet another option: just swap the water with broth and add some vegetables to the pot to simmer along with the pasta.

You'll usually find basic cheese ravioli and other stuffed pastas in the freezer aisle, but check for fresh pastas the refrigerator sections as well. These often come with a larger variety of fillings, which helps keep weeknight meals from becoming boring. Fresh pasta can be frozen right in its packaging and then cooked straight from the freezer.

With frozen ravioli and tortellini like these in your freezer, there will always something for dinner.

Ravioli with Romesco Sauce

 

Ravioli with Romesco Sauce

Romesco is like a Spanish version of pesto. Instead of pine nuts and basil, it is made with almonds or hazelnuts and red peppers. This recipe makes more sauce than is needed for the ravioli. Leftovers will keep for a week and can be tossed with more pasta, used on sandwiches, or served over grilled fish.

Serves 4.

1 - 1 1/2 pounds ravioli

1 teaspoon, plus 2 tablespoons extra-virgin olive oil, divided

1/2 cup almonds

1 thick slice of bread, torn into chunks

1 (12-ounce) jar roasted red peppers, drained

1 clove garlic

1 1/2 teaspoons sweet or smoked paprika

1 teaspoon salt

1/4 teaspoon black pepper

4 teaspoons red wine vinegar

1 cup pasta cooking liquid

Bring a large pot of water to a boil. Add a teaspoon of salt and the package of frozen ravioli. Cook for 7-8 minutes until the ravioli are tender. Before draining, scoop out about a cup of the pasta cooking water and set it aside. Drain the pasta and set aside.

Meanwhile, warm a teaspoon of olive oil in a skillet over medium heat. Add the almonds and bread. Cook for about five minutes until the almonds turn brown in spots and start to smell nutty. Stir frequently and keep an eye on them as the almonds can burn quickly. Remove the pan from heat.

Combine the toasted almonds, bread, peppers, garlic, paprika, salt, pepper and vinegar in the bowl of a food processor or blender. Blend until a thick paste is formed. With the motor still running, stream in the rest of the olive oil and about 1/2 cup of the pasta cooking liquid. Scrape down the sides of the blender, taste, and adjust seasonings as desired. For a thinner sauce, add more pasta cooking water.

Divide the ravioli between plates and spoon the romesco sauce over top to serve. Leftovers will keep for one week.

Tortellini Salad with Apples and Walnuts

 

Tortellini Salad with Apples and Walnuts

Leftovers from this dish are great for lunch the next day. Just set a portion of the pasta base aside before adding the greens, and then toss them together the next day before sitting down to eat.

Serves 6-8.

1 (10- or 12-ounce) package tortellini

1 teaspoon, plus 2 tablespoons extra-virgin olive oil, divided

1 onion, sliced thinly

1 apple, diced

1/2 cup walnuts, crumbled into bits

3 tablespoons balsamic vinegar

Salt and pepper

5 ounces mixed salad greens

Bring a large pot of water to a boil. Add a teaspoon of salt and the package of frozen tortellini. Cook for 7-8 minutes until the tortellini are tender. Drain and set aside.

Meanwhile, warm a teaspoon of olive oil in a skillet over medium high heat. Cook the onions until they are very soft and starting to char in places. Remove from heat.

Combine the tortellini, onion, apple and walnuts in a salad bowl. Whisk together the remaining olive oil with the vinegar, along with a pinch of salt and pepper. Taste the vinaigrette and adjust the proportions as desired. Pour it over the pasta base and stir to coat all the ingredients evenly.

Toss the pasta base with the greens. Taste and add more salt and pepper if needed. Serve in individual bowls. Leftovers will keep for one week.

 

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