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Prep time
5 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
Basil Tomato Ravioli… simply mouthwatering. Imagine summer’s best duo of cherry tomatoes and fresh basil leaves tossed with your favorite cheese filled ravioli. Super easy to make, wallet-friendly and ready in 15 minutes. With bright delicious flavors from spoonfuls of garlicky braised cherry tomatoes and a nice punch from the red pepper flakes. A tasty dinner that celebrates the ease of a classic combination. —Anna Chwistek | Serving Dumplings
Ingredients
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1 pound
ravioli, use your favorite filling
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3 tablespoons
olive oil
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1.1 pounds
ripe cherry tomatoes
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3
garlic cloves
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1/2 teaspoon
salt, black pepper and chili flakes
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1 teaspoon
Italian seasoning
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1/2 cup
cup basil leaves, packed
Directions
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Before you start to cook, mince the garlic and roughly chop the basil leaves.
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Bring a large pot of salted water to a boil.
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Heat oil in a large skillet over medium. Place cherry tomatoes in a single layer. Cover and cook for about 3-5 minutes, or until they start to burst. Press on the back of the tomatoes with a fork to release the juices.
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Add salt, black pepper, chili flakes, Italian seasoning and minced garlic. Cook for 2 minutes, until fragrant.
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In the meantime, add ravioli to the pot with boiling water and cook, for 2 minutes. Drain, reserving 1 cup cooking water.
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Add basil leaves to the skillet, stir to combine. Deglaze with ½ cup cooking water, cook for 1 minute. Toss in ravioli and simmer for 1 minute more. Add more cooking water, if needed. Taste and adjust salt.
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Serve immediately, preferably topped with parmesan and a leafy salad on the side. Enjoy!
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