Operation Leftovers: Carbonara Ravioli

The pickings were depressingly slim in the refrigerator when I got home this evening. The roomies were out of town, and I wasn't feeling inspired. After working a 7-hour brunch shift and a hike with my dog, however, I was in need of comfort carbs, fast. A quick inventory (tossing out the moldy cheeses and leftovers from last week), uncovered a package of mushroom & chicken ravioli from T.J.'s, eggs, parmesean and a handful of spinach and half a package of Toll House cookie dough. Not even a can of diced tomatoes to make a little sauce. I checked the freezer and the thought of turning the TJ frozen mini pizzas into dinner actually crossed my mind. Sigh. We were out of any other pasta, and I just couldn't bring myself to make another egg sandwich, so carbonara it was...but with ravioli. I was crossing my fingers. I was too hungry to fail at an edible meal tonight, too exhausted to get in my car and go anywhere, and too attached to my tip money to order in. Once I tossed the ravioli with the sauce, I added some dried herbs, garlic salt and tons of freshly ground pepper. I put the ravioli over a bed of spinach, and it was delicious. The spinach sort of takes the heaviness factor away from the rich carbonara sauce, too. Yum. Dessert: freshly baked chocolate chip cookies. And I had just enough for lunch tomorrow. Total cost: $0. Sometimes being broke can be a delicious thing.

Carbonara Ravioli:
1 Package ravioli (any pasta will do, really)
2 Eggs
1/8 C. milk (water will do if you're desperate!)
1/4 C. parmesean cheese
Fresh or dried herbs, to taste
Garlic Salt
Salt & Pepper
Spinach

In a small jar or measuring glass, beat the eggs, and mix in the cheese and milk. Add fresh garlic if you have it. If not, garlic salt at the end is delicious as well. Once the pasta is cooked, drain well, and return to pot. Quickly coat the pasta with the sauce, and toss well to coat and cook the egg. The sauce should thicken, as you toss the pasta. This usually takes about 2-3 minutes. If it's not thickening, turn on the heat to medium-low while coating the pasta. Serve over a bed of spinach, or whatever you have in the fridge, with lots of parm and freshly ground pepper on top.