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
What You'll Need
ravioli, use your favorite filling
ripe cherry tomatoes
salt, black pepper and chili flakes
cup basil leaves, packed
Before you start to cook, mince the garlic and roughly chop the basil leaves.
Bring a large pot of salted water to a boil.
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.
Add salt, black pepper, chili flakes, Italian seasoning and minced garlic. Cook for 2 minutes, until fragrant.
In the meantime, add ravioli to the pot with boiling water and cook, for 2 minutes. Drain, reserving 1 cup cooking water.
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.
Serve immediately, preferably topped with parmesan and a leafy salad on the side. Enjoy!