Basil Tomato Ravioli

August 25, 2022
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Photo by Anna Chwistek | Serving Dumplings
  • Prep time 5 minutes
  • Cook time 10 minutes
  • 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

What You'll Need
  • 1 pound ravioli, use your favorite filling
  • 3 tablespoons olive oil
  • 1.1 pounds ripe cherry tomatoes
  • 3 garlic cloves
  • 1/2 teaspoon salt, black pepper and chili flakes
  • 1 teaspoon Italian seasoning
  • 1/2 cup cup basil leaves, packed
  1. Before you start to cook, mince the garlic and roughly chop the basil leaves.
  2. Bring a large pot of salted water to a boil.
  3. 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.
  4. Add salt, black pepper, chili flakes, Italian seasoning and minced garlic. Cook for 2 minutes, until fragrant.
  5. In the meantime, add ravioli to the pot with boiling water and cook, for 2 minutes. Drain, reserving 1 cup cooking water.
  6. 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.
  7. Serve immediately, preferably topped with parmesan and a leafy salad on the side. Enjoy!

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