If your family is in need of a good meal before then, here's a recipe from Goldfarb to tie you over.
Ravioli with parsley pesto
This pasta dish uses more parsley than basil for its pesto sauce, and walnuts, rather than pine nuts. Serve it with a side of veggies and you have a satisfying and healthy meal.
Cook the ravioli according to package directions and drain it.
Meanwhile, in a food processor or blender, coarsely chop the parsley, ¼ cup basil, walnuts, Parmesan cheese, garlic, salt and pepper. Then, slowly add the oil and continue to process the pesto until it is well combined.
In a serving bowl, gently toss the warm ravioli with one cup of the pesto, reserving the remaining pesto for future use. Top the ravioli with the tomatoes and a handful of fresh basil. Serve it immediately or refrigerate it for up to 3 days.
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