Our beloved summer is over, school began again on Wednesday, and thus the annual re-tooling of the schedule begins.
Soccer practice, trumpet practice, play rehearsals, homework — always homework! — must be wedged in, but still, dinner-hour looms. No matter what else is going on, we want a nice dinner. We eat together every night; it’s a constant.
When the meal comes together quickly, without too much fanfare, prep or cleanup, it’s a blessing, especially on busy school nights.
This new recipe spins a favorite – ravioli – in a new direction, with a quick pan-fry instead of boiling. Maybe I’m just cranky, but ravioli always bursts open for me when I boil it, no matter how gently, so this cooking method solves that problem, too.
And have you ever made a sauce out of cherry tomatoes quickly sautéed in a skillet? Me either, but try it. In less than 5 minutes, you’ll have a delicious topping for your now-crisp ravioli, and voila, dinner is served!
Recipe: Crispy Ravioli in Cherry Tomato Sauce
- 2 tablespoons extra-virgin olive oil
- 2 (9-ounce) packages fresh ravioli (not frozen) [often I will get 2 different flavors for added interest]
- 2 pints cherry tomatoes or grape tomatoes (20-24 ounces total)
- Pinch kosher or sea salt
- Freshly ground black pepper
- 3 cloves garlic, crushed
- 4 tablespoons fresh grated Parmesan or Romano cheese (see note below)
- Garnish: Fresh basil leaves
- Heat 1 tablespoon olive oil in a large skillet. When shimmering, add one package ravioli, spreading out into a single layer. Fry for about 3-4 minutes, turning each ravioli at the halfway point, so both sides brown. Remove ravioli to 4 dinner plates and repeat with the remaining oil and other package of ravioli. When done, remove from pan to the same plates; all plates should have equal portions of ravioli on them.
- There will probably be oil left in the pan. If not, add a splash of olive oil, heat to shimmering, and add all cherry tomatoes. Sauté for a minute or two, add a pinch of salt, a few grinds of pepper, and continue sautéing another minute. Add garlic and sauté one more minute, until cherry tomatoes split and soften slightly. Most of them will still hold their shape. Spoon them out of the pan onto the ravioli.
- Sprinkle each serving with a tablespoon of cheese (see note below), garnish with basil leaves, and voila, dinner is served!
- Serves 4.
Some brands of prepared ravioli have a little grated cheese and herb packet with them. If they do, you may use that instead of the Parmesan called for in the recipe.
On occasion, I have wilted spinach first (do that in the skillet before you do the ravioli) and put the ravioli on a bed of wilted spinach, making a complete meal out of it.
Inspiration for this recipe came from “Cooking Light: The Complete Quick Cook,” by Bruce Weinstein and Mark Scarbrough; Time Home Entertainment, 2011. I then found the recipe for Quick Crisp Ravioli with Roasted Tomato Sauce online on their website. I have adapted it by eliminating several ingredients, an entire breading-and-frying cooking step, and altering the amounts of several other ingredients to suit our tastes.
Cooking time: 10 minutes
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: Italian
At this busy time of year as we send our children back to school, our #SundaySupper team of food writers is sharing quick and easy back to school recipes to make supper time at your house a little easier.
Take a look at our awesome line-up of recipes today. Using this list, you have two months’ worth of dinners at your fingertips!
- Greek Dogs by Supper For a Steal
- Grilled Chicken Caesar Salad by Magnolia Days
- Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table
- Zucchini, Corn and Bacon Crepes by Vintage Kitchen
- Oregon Shrimp Quesadillas by Pescetarian Journal
- Korean omelet rice by Crispy Bits & Burnt Ends
- Lemon Dillled Salmon Croquette Burgers by Granny’s Down Home Southern Cooking
- Gluten Free Pepper Steak with Rice by No One Likes Crumbley Cookies
- Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
- BLT Soup by Meal Planning Magic
- Korean Pan-Fried Fish by Kimchi Mom
- Stove top mac ‘n cheese by Gotta Get Baked
- Deconstructed Enchiladas by In the Kitchen with KP
- Croque Monsieurs by Juanita’s Cocina
- Summer Squash and Mushroom Quesadillas by Chocolate Moosey
- Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter
- Garlicky Pasta with Swiss Chard and Beans by Webicurean
- Baked Spanish Tortilla by Happy Baking Days
- Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
- Chicken Pasta with Spinach and Beans by The Lemon Bowl
- Tomato Pie by My Catholic Kitchen
- Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
- Tomatillo Chicken Stew by Small Wallet, Big Appetite
- Pollo a la Crema by La Cocina de Leslie
- Baked Tilapia Fish Tacos by Home Cooking Memories
- Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
- Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
- Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
- Ricotta – Tofu Tomato Toasts by Yummy Smells
- One Pot Spicy Asian Chicken and Rice by Hezzi D
- Turkey Italian Brown Rice Casserole by Momma’s Meals
- Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
- Cashew Chicken Stir-fry by Diabetic Foodie
- Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
- Roasted Butternut Lo Mein by The Meltaways
- Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
- Jerk Chicken Chili by Mrs. Mama Hen
- Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
- Steamed Tofu Serve with Fried Mix Vegetables by My Trials in the Kitchen
- Pasta with sausage and cherry tomatoes by Tora’s Real Food
- Chicken Ravioli with Peas and Bacon by Daddy Knows Less
- Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
- Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
- Speedy ‘n Spicy Shrimp Pasta by The Weekend Gourmet
- End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
- Teriyaki Tuna Bowl by Family Foodie
- Weeknight Stir Fry by From Fast Food to Fresh Food
- Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
- Taco Bake by Daily Dish Recipes
- Fried Rice and Black Beans by Mama’s Blissful Bites
- Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
- Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
- Pasta Primavera by Midlife Road Trip
- Tots Your Tots Will Love by The Hand that Rocks the Ladle
Can you believe that line up of recipes? What a fabulous list of meals we have and like I said, I can meal plan for weeks!
Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 4 p.m. PST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes all afternoon, and be talking all things Back to School during our live chat!