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By Root 600 0

wanted to move the food he was cutting, the knife had to be put down first. While this approach fostered a somewhat clumsy cutting technique, there was almost no chance of him cutting himself. We’ve never even had a close call. Four years later he’s a pro and has earned the privilege of using his second hand to hold the food as he cuts.

Stir-Fry Ravioli with Ground Turkey and Peppers

It may not seem right, but a quick sauté such as this is all it takes to cook fresh ravioli. And unlike boiled ravioli, these develop a crispy, meatier texture and flavor.

There isn’t much “sauce” produced by this recipe. It’s delicious as is, but if you prefer more liquid, stir in a bit of tomato sauce at the end and heat until just warmed.

4 tablespoons olive oil, divided

9-ounce package fresh cheese ravioli

½ teaspoon dried oregano

½ teaspoon dried basil

4 cloves garlic, minced

1 medium yellow onion, thinly sliced

1 green bell pepper, cored and thinly sliced

1 red bell pepper, cored and thinly sliced

1 pound ground turkey

¾ cup white wine

Salt and ground black pepper, to taste

In a large skillet over medium-high, heat 2 tablespoons of the oil. Add the ravioli and sauté, using tongs to move them around the pan, until lightly browned, about 4 minutes. Transfer the ravioli to a plate and set aside.

Return the skillet to the heat and add the remaining oil, the oregano, basil, garlic, onion, and both bell peppers. Sauté until the onions and peppers are tender, about 5 minutes.

Add the turkey to the onions and peppers. Sauté until browned and nearly cooked through, about 6 minutes.

Return the ravioli to the skillet. Stir in the wine, then cover and cook for 4 minutes. Uncover and simmer until the liquid has mostly evaporated, about another 2 minutes. Season with salt and pepper.

HOW LONG? 20 MINUTES

HOW MUCH? 4 SERVINGS

Linguine with Goat Cheese, Smoked Salmon, and Peas

Smoked salmon, that wonderful friend of bagels and cream cheese, usually is eaten uncooked. But in this dish, the heat of the pasta gently warms it, resulting in a sauce studded with wonderfully flaky salmon.

2 tablespoons olive oil

1 medium red onion, thinly sliced

3 cloves garlic, minced

¼ teaspoon red pepper flakes

12 ounces linguine

1 cup frozen peas

4-ounce package smoked salmon, cut into thin strips

4-ounce log chevre (soft goat cheese), cut into 6 chunks

½ tablespoon chopped fresh dill

Grated zest of 1 lemon

Salt and ground black pepper, to taste

Bring a large saucepan of salted water to a boil.

In a large skillet over medium-high heat, combine the olive oil, onion, garlic, and red pepper flakes. Sauté until the onion is tender, about 5 minutes.

Cook the pasta according to package directions.

Meanwhile, add the peas to the onion and sauté until the peas are heated through. Remove the skillet from the heat.

Once the pasta is done, reserve ½ cup of the cooking water, then drain the pasta. Add the pasta to the onions and peas, then toss.

Add the smoked salmon, chevre, dill, lemon zest, and ¼ cup of the reserved pasta cooking water. Toss until the cheese is melted. If the sauce is too thick, add more of the pasta cooking water. Season with salt and pepper and serve.

HOW LONG? 20 MINUTES

HOW MUCH? 4 SERVINGS

BLT Linguine

This sort of toss-it-all-together meal is essential to my weekday sanity. It’s easy enough that I can make it while also helping my son build Lego spaceships for his toy cats, Sandwich and Scream Cheese (his names). And no, I don’t know why they need spaceships.

Scallions stand in for the usual BLT greens in this pasta dish. If you’re looking to trim fat, substitute low- or no-fat plain Greek-style yogurt for the cream cheese and about six pieces of thinly sliced prosciutto for the bacon.

10 slices smoked bacon, cut into 1-inch pieces

1 bunch scallions, whites and light green sections, chopped

1 pint cherry tomatoes, halved

12-ounce package fresh linguine

4 ounces cream cheese, cut into small chunks

Salt and ground