This recipe is one of my go-to quick dinners. I always have the ingredients to throw this together so we can have a spontaneous date night in any time we want. Even better it comes together in less than half an hour. Who wants to spend date night working up a sweat in the kitchen?
This pan-roasted pasta sauce is a great way to give life to those not so special off season tomatoes or tomatoes that have been hanging around a little too long on your counter.
Roasted Tomato Ravioli
Serves: 2, Cook time: 25 minutes
1 pint cherry or grape tomatoes, ½ of them cut in half, the rest left whole
1 large shallot, cut into wedges
2 cloves garlic, minced
3 Tablespoons olive oil, divided
2 Tablespoons balsamic vinegar
Freshly cracked black pepper
Kosher salt
1 (12 oz.) package spinach and cheese ravioli
2 Tablespoons fresh basil, chopped
Parmesan cheese, grated
Bring a large pot of water to a boil. Add ravioli and cook for 4-5 minutes or until al dente. Reserve ½ cup of pasta water for sauce. Drain pasta and set aside.
While pasta is cooking, preheat a large skillet over medium high heat. Add olive oil. Add shallots and saute for 1-2 minutes or until they start to brown. Halve half the tomatoes. Add garlic and all the tomatoes to the pan. Cook for 5 minutes. Reduce heat to medium and add the vinegar. Cook another 2-3 minutes or until vinegar starts to reduce. Season with salt & pepper.
Add pasta to pan with the tomatoes. If necessary, add a little pasta water and stir to make a silky sauce. Toss in the basil and stir. Divide between two bowls and top with grated parmesan cheese.
Source: Ruth’s Table, 2021.
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