(Recipe can be found at the Whole Living site here.)
Step by Step Instructions:
This yummy dish comes together quickly with only a few ingredients including: Salt, Green Beans (I used the steam in the bag kind – super easy), Sliced Almonds, 2 Shallots, 1 Lemon, Fresh Cheese Ravioli (I got a big bag so I could use the extra ravioli for another recipe), Extra-Virgin Olive Oil, and freshly ground Pepper. Easy, right?
I started off by toasting 2 tablespoons of almonds. Just heat a dry pan over medium-high heat, then add the almonds and stir frequently for 3-5 minutes until they are lightly toasted.
They will look like this when you’re done. So simple but adds great flavor.
Then boil water in a 3 quart pan and add the fresh green beans. Cook them for about 3 to 5 minutes.
Then when the beans cook, I filled a large bowl about 3/4 full with ice water.
When the beans are cooked (I only cooked mine for 3 minutes and they were perfect), transfer the beans to the ice water so they stop cooking. I used my handy, dandy Spider utensil.
Then I added 8 ounces of cheese ravioli to the water I cooked the beans in. I cooked them according to the package directions. While the pasta cooked, I thinly sliced 2 shallots. I love how mild and flavorful shallots are. Plus they don’t make me cry like onions…but I digress.
Once the ravioli is cooked, drain it and set it aside.
Then I cut the beans into bite-sized pieces.
In a large pan, I heated the olive oil over medium heat.
Then the shallots get added once the oil is hot. Stir them around fairly constantly for about 5 minutes…
…or until they are golden brown and crispy. Yum!!
Then just add the beans, ravioli and toasted almonds to the shallots.
Stir everything together to make sure all of the beans and ravioli are separated and coated with the oil, shallots, and almonds.
Finally just add some salt and pepper to taste, and the juice of 1/2 a lemon and stir it up. Time to serve this delicious dish! I can still smell it and am so sad that I already devoured my leftovers. Definitely one I’ll be making again soon! Happy dining!
Coarse salt and freshly ground pepper
8 ounces green beans, trimmed
12 ounces fresh or frozen cheese ravioli
2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
2 tablespoons sliced almonds, toasted
Juice of 1/2 lemon
1. Bring a medium pot of well-salted water to a boil. Cook beans until just tender, 3 to 5 minutes. Meanwhile, prepare a bowl of ice water; when beans are done cooking, transfer them to ice water with a slotted spoon. Drain. Slice in half.
2. Add pasta to cooking water and cook according to package directions. Drain and set aside.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add shallots and cook until golden and crispy, about 2 minutes. Add beans, ravioli, and almonds and toss to coat. Season with salt, pepper, and lemon juice.