This was a weekend dinner from last summer that came together fairly quickly if memory serves. The takebackyourkitchen kitchen has contains many wonders, but A/C is not one of them, so in the summertime I don’t usually find myself slow-roasting much.
The warmed white beans, tomatoes and prosciutto over arugula pictured on the right was a recipe find by Elizabeth; I don’t remember the exact formulation now, but a cursory internet search should yield it or something very similar. It reminds me of a Tuscan dish that uses shrimp instead of prosciutto.
Yes, the raviolis are store-bought. This was before we forayed into stuffed pasta construction. I bought them because I wanted to try my hand at making sage brown butter sauce, the ultimate ravioli dressing IMHO.
It is a far, far better thing to try only one new thing than to be so daunted by a task that you don’t even approach it. Being overwhelmed by constructing an entire dinner from scratch can stay the hand of even the most daring aspiring home cook. Personally, I believe in venturing in only one direction at a time; practice one aspect of a meal (like a homemade sauce) before going whole-hog and resolving never to eat store bought pasta again (Added bonus: if you mess up your homemade contribution big time, you still have something to edible to eat afterwards).