If given the choice between a pina colada and getting caught in the rain, 99% of the time I’m going to choose the pina colada, duh. (PS I just remembered that I have/at one point had a life-changing recipe for Skinny Pina Coladas. I must find this recipe!)
99% of the time I absolutely loathe getting caught in the rain. It’s right up there with getting caught in the wind as my top irrational hatreds in life. Well, that and cooked carrots. Oh! And malted milk balls! I was reminded of how much I hate malted milk balls when I spotted them out of the corner of my eye while my co-workers and I were perusing the candy aisle of Walgreens last week.
NBD.
Anyways, like I said, 99% of the time I literally cannot STAND getting caught in the rain – what with the runny makeup, flattened hair and soggy clothes – except for that rare jewel of a 1% when I get caught in the rain…on a run.
I don’t know why, but I LOVE getting caught in the rain when I’m running. When those fat raindrops start falling, it’s as if all the effort it takes to put one foot in front of the other also falls to the wayside. I don’t breathe hard, my joints don’t hurt (…) and I feel like I could run forever.
Isn’t that weird?
The reason why I’m telling you this because around mile 2 of my 4 mile trail run this afternoon, the clouds opened up and the rain came. It fell and it fell and it fell. And it was awesome. And I smiled as I chugged home in less time than it normally takes, with far less effort. WHY IS THIS?!
Do you like to run in the rain?
ps I never run when it’s thundering or lightening. I know someone will yell! 
At any rate, after I showered the mud and muck off (running in the rain is fun, but messy!) I got to work on dinner, which was 90% pre-made – Prosciutto Ravioli with Garlic Infused Butter – MUWAHA!!
These ravioli blew Ben’s and my MIND. At least that’s what I think he was trying to tell me…it was a little hard to hear him with his face buried in garlic butter.
These prosciutto, spinach and cheese ravioli made with wonton wrappers are pre-made then frozen, boiled straight out of the freezer, then dropped in a butter/garlic/olive oil mixture before heading straight to the face.
THEY ARE SO FRACKING GOOD!
And, say it with me, easy too! The recipe comes from my girl Giada de Laurentiis and only has 5 ingredients (salt & pepper not included…)
First start by making the ravioli filling, which combines low-fat ricotta cheese, chopped prosciutto, spinach, an egg yolk and salt & pepper.
Next, setup the ravioli assembly station, which includes:
1. Ravioli filling
2. Cookie sheet lined with wax paper
3. Dry cutting surface, such as a cutting board
4. Dish of water + pastry brush
5. Plate of wonton wrappers
Wonton wrappers are PERFECT for making homemade ravioli. I’ve used them many times, including for my Butternut Squash Ravioli with Walnut Butter Sauce.
They’re usually in the organic/tofu section of the grocery store and are very easy to work with. The only piece of advice I have is to keep the stack covered with a damp paper towel when you’re not working with them, so they don’t get too dry and crack.
Assembly of the ravioli is next. Simply place 1 teaspoon of filling onto the center of each wonton wrapper, wet two edges of the wrapper with water, then fold over and press firmly to seal the ravioli.
Be sure to press around the filling before pressing the edges shut to prevent air pockets!
Lay the ravioli onto the wax-paper lined cookie sheets and either cook them immediately, or place them into the freezer to freeze solid.
After they’re frozen, package them up in freezer bags and keep in the freezer for 5-6 months, or so. Though I doubt they’ll last that long!
When you’re ready to cook, boil a big pot of water and gently add the fresh or frozen ravioli. Turn the heat down so the water is just barely boiling, let the ravioli cook until they float to the top, then let them continue to cook for about another minute.
The recipe I followed from Giada suggested that I serve the ravioli with oregano spiced butter, but I’ve got a thang for garlic butter, so I melted 1 Tablespoon each butter and olive oil over medium low heat, then added in 2 cloves smashed garlic. This was enough for 15 ravioli which fed both Ben and me.
I let the garlic get golden brown, stirring often so it wouldn’t burn, and turning down the heat when I thought it might.
When the ravioli were cooked, I gently drained them, then slid them into the garlic butter to soak up summa dat sawce! MMMMM.
My mouth is still watering!! Garlic infused butter is pretty much the greatest thing ever. 
Prosciutto Ravioli with Garlic Infused Butter
Serves 6
Slightly adapted from Giada de Laurentiis
Ingredients:
1-15oz container 1/3 less fat ricotta cheese
1-10oz package frozen chopped spinach, thawed & squeezed dry
4 ounces thinly sliced prosciutto, chopped
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon pepper
48 wonton wrappers
2 Tablespoons butter
2 Tablespoons extra virgin olive oil
2 cloves garlic, smashed
Directions:
- Combine ricotta, spinach, prosciutto, egg yolks, salt and pepper in a large bowl.
- Set up the ravioli assembly station to include: filling, baking sheet lined with wax paper, dry flat surface, dish of water, pastry brush, plate of wonton wrappers.
- Place 1 teaspoon of filling onto the center of each wonton wrapper and wet two edges of the wrapper with water using the pastry brush. Fold the wrapper over and press firmly to seal the ravioli. Press around the filling before pressing the edges shut to prevent air pockets.
- Lay the ravioli onto the baking sheet and either cook them immediately, or place them into the freezer to freeze solid. After they’re frozen, package them up in freezer bags and keep in the freezer for 5-6 months or so.
- If cooking right away, boil a big pot of water and gently add the ravioli. Turn the heat down so the water is barely boiling and cook until the ravioli float to the top, then let them continue to cook for about another minute.
- Meanwhile heat butter and olive oil in a large skillet over medium low heat. Add smashed garlic and let it cook, stirring often so it won’t burn. Gently drain the ravioli and slide them into the hot skillet to saute briefly in the garlic butter sauce. You may need to do this in batches depending on how many servings you are making.
- Remove ravioli to a plate and serve.
A sprinkle of sea salt and freshly cracked black pepper completed the dish perfectly!
The best part is we’ve still got a ton more ravioli in the freezer for quick & easy weeknight meals. I halved Giada’s recipe which gave me 27 ravioli. Nice.
In other news, I worked like a BOSS today and am looking forward to relaxing with some trashy television tonight. Gossip Girl (where is this Blair + baby storyline going?) Real Housewives of Beverly Hills (this new girl is nothing but a pot stirrer) and Most Eligible Dallas (Ben will watch lay with me while getting his back rubbed during a lot of reality shows, but he draws the line at this one!)
Need to find that pina colada recipe too… Goodnight!
~~~~~
We haven’t played this game MONTHS (years, even?) What’s the last thing you bought?
The last thing I bought was wonton wrappers. I forgot them at the store yesterday afternoon, then had to go BACK to get them. I love it when that happens…! 
Yummy This pasta is great.
The last thing I bought was $40 worth of baking supplies (eggs, buttermilk, while milk, vanilla, etc) for 100 cupcakes I thought I needed to make this week for an event. Even got 2 frostings made, then received an e-mail that they didn’t need them.
If anyone in Central IA needs a dozen or so cupcakes soon, let me know, lol! I was going to make chocolate cupcakes with cookie dough topped with vanilla buttercream, mini cho chips and a mini cho cop cookie; chocolates filled with carmel topped with salted carmel buttercream garnished with a salted caramel and turbinado sugar, vanilla chai cupcakes topped with vanilla chai buttercream garnished w/a ginger cookie straw, and vanilla bean cupcakes topped with orange cream cheese frosting and garnished with orange chocolate shavings. Oh well, I hope I can make them sometime. I’ll freeze what ingredients I can.
My top irrational hatred in life is the hiccups – especially listening to other people hiccup. When someone just sits there and hiccups it makes me want to punch them.
To answer the question: Just this morning at Target I bought milk, a make your own bouncy ball kit, and shrinky dinks.
I love running in the rain; in fact, that is the only time I really enjoy it!! I totally agree about how far you can run in the rain and how effortlessly.
http://www.youtube.com/watch?v=TaluefHTYwo
Bethany Frankel’s Skinny Pina Coladas!!
Sounds delish! And easy too…..bonus!
so we can have someone to talk to during the show about just how crazy these people are……right?!
I con my boyfriend into watch trashy tv too……I somehow get him to watch Millionaire Matchmaker with me (and I think he secretly likes it but would never admit to it) But he definitely wouldn’t watch RH……those rich B’s are too cahrazy for him. He’d never go for it……even if it involved a back rub. But you know we will do just about anything to get our guy to watch with us (like an hour long backrub
I found these freezer bags on line by accident, I purchased
a box and they are the best bags ever. The pre-printed info on the
bag is genius. You have to try them.
http://dontfahget.com/FreezerBags.html
Here’s Tina’s (Carrots n Cake) skinny pina colada:
http://carrotsncake.com/2011/07/skinny-pia-colada.html
I am SO glad someone else has the same addiction to reality TV as I do! My boyfriend is constantly rolling his eyes at things like Real Housewives of Anything & Most Eligible Dallas (even though he totally ends up getting hooked himself) but I’ll defend them ’til the bitter end!
The last thing I bought was lunch – a chopped chicken salad & a giant oatmeal cookie!
P.S. LOVE your blog… I’ve been reading it forever and this might be my first comment! (Whoops!)
YOU, my friend, are a genius!! this looks just marvelous~~I’m loving ravioli these days too
And I wish I got caught in the rain someday!! It’s just hard to come by here in socal.
I’m a rain lover, and I’m sure running in it would be a great experience. (as long as I don’t get bronchitis or something hah!)
shittake mushrooms, which i found out after 1 hour of soup cooking, my husband does not like.
My husband also pretends to watch trashy shows with me while i scratch his head, haha.
These look absolutely incredible! I love being caught in a warm rain while running, though I have been caught in some freezing rain storms and have felt pretty hardcore!
One of my favorite road races is a rainy, rainy (did I mention RAINY?) Drake relays 10k. I hadn’t felt so good at the start and was a bit nervous…and then it rained. And then I felt great! There’s definitely something great about it. (And have you run in the snow, when it’s early in winter and just starting to arrive. I’ll come home with icicles on my eyelashes and covered in white. Love it.)
Love running in the rain.
Last thing I bought: a glue pen and some stamp pads. I’m about to start making cute Halloween favors for my kids’ classmates at school!
I cannot wait to try this. Doesn’t help that I’m starving right now (nursing does that to a girl, you know). Garlic infused butter? Yes please!!!
Last thing I purchased…this must be a test – nursing pads. Gah! Why didn’t I read this last night instead when the answer would have been something from the grocery store?
Love this recipe idea, I will add it to my collection of won-ton ravilolis.
A great one… saute a mince shallot in a pan, add arugula just until it is wilted. Put in a bowl with some goat cheese, and then season with salt in pepper. This makes an excellent stuffing for ravioli. I’ve served it with a stanard tomato sauce, as well as a butter sauce like you did (even add some grape tomatoes in the butter/olive oil mixture just until they pop, YUM!).
ha too funny, I ran in a monsoon this morning! It started out drizzling and then the skies just opened up. Definitely woke me up
This looks like a great recipe, I love new ways to use ricotta!
Your rain = my running at night. For some strange, mystical reason I can run the same mileage at night as I would during the day in a bout 1/2 the time and feeling great the whole way through. I swear, it’s magic.
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