Garlic Flounder and Lobster Ravioli
Cooking to Have Leftovers
So, I like to cook. I'm getting better at it each time I do it, too. As a single, young woman with a limited budget I try to make the most out of each meal I make. I try to have enough leftover for me to bring lunch to work the next day. Since there wasn't very many raviolis in the package I decided to add in both the veggies and the flounder. I figured I would be able to stretch dinner and be able to have lunch. I was happily surprised when I was finished and saw that I has enough to two lunches and still had some veggies left over.
This meal idea started when I saw lobster ravioli on the shelf at Trader Joe's. I love lobster. Unfortunately, I doubt I will ever be able to cook a live lobster. So, sadly, my lobster dining is limited to restaurants. So, when I saw that carton of lobster ravioli and light bulb went off in my head. It was a little pricy, but I completed the meal with things I already had at home. I already had flounder in my freezer. I still had a yellow squash and zucchini from an earlier shopping trip. I even had an open jar of vodka sauce in my fridge from an earlier meal.
- 1 Carton Lobster Ravioli
- 2 Fillets Flounder
- 1 Zucchini, Sliced
- 1 Yellow Squash, Sliced
- 1 Tablespoon Olive Oil
- 1 Tablespoon Garlic Garni
- 1/4 Jar Pasta Sauce
- Bigin with boiling a pot of water. As water has a high specific heat it will take a while for the temperature to rise. I like to use this time to get everything ready. I rinse and slice my vegetables and get all my pans together. Also, get the over pre-heating to 350.
- Spray a glass dish with non-stick spray. Then, place the two flounder fillets in the dish. (If you forget the spray the floured will stick to the dish) Sprinkle garlic garni, or another garlic seasoning, over the flounder. Cook for 9-11 minutes in the oven.
- While the flounder is cooking boil the ravioli and cook the vegetables to the desired doneness. I also like to add a little seasoning to my vodka sauce. I add two tablespoons of milk, oregano, and basil.
- When all is finished cooking plate and store leftovers.
Changing Things Up
As much as I just loved the way the flounder turned out in this recipe I think I will play around with it next time. I could sear some scallops. I could sauté a few shrimp. Heck, I could even pair the ravioli with a lobster tail. I also think the raviolis would go very well with a steak for a cheaper surf n' turf.
Just remember, seafood isn't always the most forgiving when it comes to reheating leftovers.