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Frozen ravioli vs. homemade dough, I'll never go back after Tuesday night
I used to think making pasta from scratch on a weeknight was some kind of badge of honor. Last Tuesday I had about 25 minutes after my kid's soccer practice in Denver, and I was staring at a bag of frozen cheese ravioli in my freezer. My wife said, 'just boil those and grab a jar sauce,' but I got stubborn and tried to whip up fresh dough anyway. Big mistake. Between the flour everywhere, the rolling pin fight, and the dough tearing when I folded it, dinner hit the table at 8:40 PM and everyone was cranky. The frozen ravioli would've taken 10 minutes flat, and honestly, the store-bought stuff tastes fine with some olive oil and garlic. I've officially surrendered to frozen pasta for busy nights, and my sanity is better for it. Anyone else given up on fancy weeknight cooking for the bagged stuff?
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