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.
As summer ends and school begins again, the annual re-tooling of the schedule begins.
Soccer practice, trumpet practice, play rehearsals, homework — always homework! — are 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 – fresh (not dried) 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.
Fresh vs. frozen vs. dried ravioli
Fresh ravioli: This recipe calls for fresh ravioli, which is found in the refrigerated case at the grocery store. I am using fresh because it is a pretty fast saute in the skillet, and it works well for that.
Frozen ravioli: You could use frozen ravioli IF you thaw it completely first and then blot the outside dry. This removes the “fast” aspect of this dinner, since you have to plan ahead to thaw the rav. If you try to use frozen ravioli straight from the freezer, it will likely burn on the outside before the inside is completely thawed and cooked. So if you only have frozen, thaw it first.
Dry ravioli: Dry won’t work in this recipe, because it has to be hydrated first, and to do that you need to boil it. If you’re boiling it, you are cooking it, and you might as well just boil your dry ravioli and call it a day. You could always make the sauteed cherry tomato sauce and put it on your boiled ravioli though if you like the idea of this recipe and only have dry rav.
How to make Crispy Ravioli in Cherry Tomato Sauce
Heat 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.) Remove them and put them onto your plates. (Yes, I know the ravioli in the skillet are triangles, and the ones on the plate are squares. I forgot to take the skillet photo the first time, and the next time I had bought a different shape!)
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.
Spoon the cherry tomatoes onto the ravioli on the plate, garnish with fresh basil, and voila, dinner is served!
Pin the image below for Crispy Ravioli in Cherry Tomato Sauce to your Pinterest board to save it
Looking for more ravioli?
How about Gnudi (Nude Ravioli) ?
Thanks for visiting…are you hungry for more? Follow Shockingly Delicious on…
…for all the latest recipes, ideas and updates!
This recipe originally published on Shockingly Delicious Aug. 26, 2012. The post is refreshed, improved and republished today.
This post may contain affiliate/referral links. It is a way for this site to earn advertising fees (at no cost to you) by advertising or linking to certain products and/or services that I approve and prefer.