Crispy Ravioli in Cherry Tomato Sauce (Vegetarian)

by Dorothy Reinhold on August 26, 2012


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Crispy Ravioli: Fresh ravioli get a turn in the skillet instead of being boiled, and a topping of quickly sautéed cherry tomatoes, for a dinner that goes from skillet to table in under 30 minutes.

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.

Crispy Ravioli in Cherry Tomato Sauce on ShockinglyDelicious.com

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.

How to make Crispy Ravioli in Cherry Tomato Sauce

Crispy RavioliHeat olive oil in a nonstick skillet and quick-fry the fresh ravioli, browning lightly on both sides. (Don’t walk away and leave it or it will burn. Ask me how I know.)Crispy Ravioli in Cherry Tomato Sauce on ShockinglyDelicious.comRemove them and put them onto your plates.

Crispy Ravioli in Cherry Tomato Sauce on ShockinglyDelicious.com

In the same skillet, quickly stir fry the cherry tomatoes. Have you ever made a sauce out of cherry tomatoes quickly sautéed in a skillet? I hadn’t either, but try it. In less than 5 minutes, you’ll have a delicious topping for your now-crisp ravioli.

Crispy Ravioli in Cherry Tomato Sauce on ShockinglyDelicious.comSpoon the cherry tomatoes onto the ravioli on the plate, garnish with fresh basil, and voila, dinner is served!

Crispy Ravioli in Cherry Tomato Sauce

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4.

Crispy Ravioli: Fresh ravioli get a turn in the skillet instead of being boiled, and a topping of quickly sautéed cherry tomatoes, for a dinner that goes from skillet to table in 15 minutes.

Ingredients

  • 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) [a mix of colors is nice]
  • Pinch kosher or sea salt
  • Freshly ground black pepper
  • 3 cloves garlic, crushed or pressed
  • 4 tablespoons fresh grated Parmesan or Romano cheese (see note below)
  • Garnish: Fresh basil leaves

Directions

  1. 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.
  2. 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.
  3. Sprinkle each serving with a tablespoon of cheese (see note below), garnish with basil leaves, and voila, dinner is served!
  4. Serves 4.

Notes

Recipe source: 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. Play around and make your own version!

SPINACH VARIATION: 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.

NOTE ABOUT CHEESE: Some brands of prepared ravioli have a little grated cheese and herb packet with them. If they do, you may use that instead of or in addition to the Parmesan called for in the recipe.

https://www.shockinglydelicious.com/crispy-ravioli-in-cherry-tomato-sauce-for-back-to-school-sundaysupper/

 

Crispy Ravioli in Cherry Tomato Sauce on ShockinglyDelicious.com

Instructions

  1. 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.
  2. 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.
  3. Sprinkle each serving with a tablespoon of cheese (see note below), garnish with basil leaves, and voila, dinner is served!
  4. Serves 4.

Quick notes

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.

Variations

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.

The Complete Quick CookSource

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
My rating 5 stars:  ★★★★★ 

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Crispy Ravioli in Cherry Tomato Sauce on ShockinglyDelicious.com

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