Evening Edge
What’s For Dinner?
DEL.ICIO.US
Ravioli With Pesto Oil and Fresh Tomatoes
Rate this recipe: (average rating = 4.00 with 23 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
5:30 Challenge / 5 ingredients / 30 minutes
As a tomato lover, this is my favorite time of the year to feast on local varieties that actually taste like tomatoes. While the classic red and green pairing of tomato and basil has become a standard, sometimes I get the urge for it but don’t have fresh herbs on hand. That’s when prepared pesto comes in handy. Sometimes a thick pesto coating overwhelms the tomato and doesn’t adhere evenly, making the pasta a bit clumpy, especially if it’s eaten as leftovers. If you combine olive oil with just enough pesto to flavor it, you end up with a nicely balanced sauce.
Choose your fifth ingredient to add the flavor you most want to reinforce. Here I added Parmesan cheese, but you can also add fresh basil leaves or fresh minced garlic to the oil for stronger flavor (poach it for 20 to 30 seconds in the pasta water to cut its bite). Alternatively, you can choose garlic oil instead plain olive oil. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
-
1 (18- to 22-ounce) package frozen cheese ravioli
1/4 cup olive oil
2 to 3 tablespoons prepared pesto
2 large or 3 medium ripe tomatoes, chopped
1/3 to 1/2 cup grated Parmesan cheese
Instructions:
Prepare ravioli according to package directions.
In a large serving bowl, combine oil and pesto until smooth. Add tomatoes and stir well to combine. Season generously with salt and freshly ground black pepper. Add drained ravioli and toss well to combine. Top with grated cheese.
In a large serving bowl, combine oil and pesto until smooth. Add tomatoes and stir well to combine. Season generously with salt and freshly ground black pepper. Add drained ravioli and toss well to combine. Top with grated cheese.
Notes:
To make the meal: green salad and crusty bread
I am a convert to frozen ravioli and choose it over the more expensive refrigerated variety (with the exception of splurging on Via Elise). I have had good luck with Rosetto and Whole Foods’ generic organic brands.
I am a convert to frozen ravioli and choose it over the more expensive refrigerated variety (with the exception of splurging on Via Elise). I have had good luck with Rosetto and Whole Foods’ generic organic brands.
Nutrition:
Per serving: 326 calories (percent of calories from fat, 69), 10 grams protein, 20 grams carbohydrates, 1 gram fiber, 25 grams fat (7 grams saturated), 22 milligrams cholesterol, 604 milligrams sodium.
More recipes like this:
Recipes in the same category:5:30 Challenge