Ravioli With Cherry Tomatoes And Cheese Recipes

TWO DELICIOUS 5-MINUTE RAVIOLI SAUCE RECIPES

Steps:

• Boil a large pot of water for the ravioli and salt well. Add fresh or frozen ravioli and cook according to package instructions.
• For the Brown Butter and Walnut Sauce: Heat a skillet over medium heat. Add the chopped walnuts to the dry skillet and cook, stirring, about 1-2 minutes, until fragrant. Add the butter and stir until melted. Add the thyme leaves then let it cook a bit further until it the butter turns golden. Remove skillet from heat until the ravioli is ready. When the ravioli is cooked, spoon out of the boiling water with a slotted spoon or spider strainer into the skillet and return the skillet to the heat. Cook, tossing the ravioli in the sauce, about 1 minute. Serve immediately topped with salt and freshly ground pepper and some freshly grated or shaved Parmesan cheese. You can also garnish with additional fresh or dried thyme.
• For the Creamy Cherry Tomato and Garlic Ravioli Sauce: Heat olive oil in a skillet over medium-high heat. Add the halved cherry tomatoes and cook, stirring, until the tomatoes soften. Add the garlic and cook, stirring, about 1 minute more or until the garlic has softened. Add the cream and stir to combine. Remove skillet from heat until the ravioli is cooked. When the ravioli is ready, spoon out of the boiling water with a slotted spoon or spider strainer into the skillet and return the skillet to the heat, reducing the heat to medium. Cook, tossing the ravioli in the sauce, about 1 minute. Serve immediately topped with salt and freshly ground pepper and some freshly grated or shaved Parmesan cheese. You can also garnish with additional fresh or dried basil.

RAVIOLI WITH ROASTED EGGPLANT, TOMATOES, AND CAPERS

Steps:

• Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.
• Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.

FRESH TOMATO RAVIOLI RECIPE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-low heat. Add garlic; cook 2 min. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
• Drain pasta. Add to tomato mixture with basil; mix lightly. Top with cheese.

RAVIOLI WITH TOMATOES AND BASIL DRESSING

Steps:

• In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.
• Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.