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Next, add some white wine (or use broth for a no-alcohol version), the juice and zest of one lemon, and about a half cup of the pasta cooking water to the pan. Let everything simmer and reduce by about half. Don't rush this part because it creates a light, silky sauce that clings beautifully to the ravioli.Once your pasta is cooked, add it to the pan along with torn fresh basil and toss everything together. Finish the dish with a generous grating of Parmesan and, if you have them, some halved mozzarella balls. The heat from the pasta softens the mozzarella just enough for a creamy, dreamy finish. Top it all off with freshly cracked black pepper and a drizzle of good olive oil.Related:I Tried the Viral British Cheese Sandwich and Found My New Favorite Weekday Lunch
Make It Yours: Meat, Veggies and More
If you want to add meat, you absolutely can. Cooked and crumbled Italian sausage, grilled chicken or even shrimp would all pair beautifully with the lemony, garlicky sauce. But if you want to keep it vegetarian, the dish stands perfectly on its own thanks to the richness of the pasta and the creamy mozzarella.
So, the next time you’re stuck wondering what to make for dinner, take a page from Diane’s book and grab a pack of ravioli, open the fridge and let the magic happen. It's simple, satisfying and totally delicious!
Related: The One Surprising Thing You Should Add to Your Pasta Salad This Summer
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