i only learned about the difference when i made that recipe i linked to, i think last year sometime…
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I despair at my inability to rely on cheese ravioli as a dinner base. I have people in my fam who will not ricotta under any circumstances. We used to be able to find beef or chicken flavors, but everything now is cheese, spinach and cheese. Even when they don’t say cheese, they have cheese as an ingredient. I would love a dinner easy go-to like that, that I could just sauce and be done.
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I seem to recall at some point, there were contamination concerns about who touched what food.
There certainly was! Cheesecake with raisins - my new favourite. No picture since I inhaled it too fast 
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No mention of “STOB”? Perhaps that is "a lashing ".
I love Britbox! 
Packaged ravioli does seem to be all about the cheese. We’ve been leaning more towards Asian dumplings and pierogi these days at our house. Would something like that appeal? I do enjoy my dumpling and dumpling-adjacent foods, especially when I can get a quick dinner out of them.
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End bits of haddock fillets worked well for a quick dinner of haddock piccata and steamed broccoli. The lemony, caper-y, buttery pan sauce made the meal.
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What about going the Asian route for quick and easy dinners, as @shrinkrap suggested?
I always have a variety in the freezer - har gow being a current favorite, TJ’s XLB & mini chicken cilantro wontons, or any number of dumplings, where the options are seemingly endless… and no cheese in sight 
They also usually only require a dipping sauce or two.
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Happy birthday month @ottawaoperadiva! ‘Cause I realize this good wish lags a few days after the actual day.
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Pan fried salmon and bucatini , tomato pesto.
Also, is it just me or has anyone else noticed how skinny salmon filets are these days? I know this is the tail end, but even the center cuts are thin af.
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They’re all on a diet.
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Kudos for flawless use of “ricotta” as a verb.
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I’ve never cared for plain ricotta (be it in ravs or lasagna or other applications) until I had Talluto’s ricotta ravioli.
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I love it, with the caveat that it must either be my own homemade, Calabro brand, or made in-house from a trusted cheese shop/deli. A scoop of any of the above with roasted cherry tomatoes, olive oil and sea salt is perfection in a bowl. The stuff they sell at the regular grocery store, however, is filth.
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Meatless dan dan noodles, with shiitake mushrooms swapped in for ground pork. I adapted this from The Woks of Life. There’s also some roasted green beans buried under there. My Sichuan peppercorns are from a fresh bottle, so there was a lot of ma la action happening on the plate tonight!
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No doubt there is a difference between what one gets in the supermarket vs. homemade / specialty brands. I’m sure yours is delish, and I’d be happy to try it with your suggested accoutrements
We do usually have Asian dumplings in the freezer and sometimes vareniki or pelmeni from the Russian store.
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Yes. It’s just that I like ricotta dang it and my family is difficult!
For context, we had a meat heavy week and I wanted to do a vegetarian dinner yesterday. Pasta with roasted veg. I asked husband if he would eat an Alfredo or any type of cream sauce. No. I already knew that older kid on home from break would reject tomato sauce. We ended up with a roasted carrot sauce, which was fine, but who the heck eats pasta with roasted carrot sauce???!!! Our fully orange meal was tasty enough 
but odd.
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I recently made quite a few batches of this dish using ’ Wild Alaskan Ocean Perch ’ from Costco. My version involved adding some minced Garlic and Anchovies to the EVOO & butter mixture and finishing off the sauce with just a splash of White Wine.
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