Sunday, August 11, 2013

Ravioli with a Fresh tomato, Shallot Sauce

Quick, easy and yum, yum, yum! This meal can be made in about 15-20 minutes and is flavorful and fresh! 

serves 8 ( 10 points +)

  • 48 oz. frozen cheese ravioli
  • 2 pints fresh, grape tomatoes
  • 2 large shallots ( about 1 c. ) sliced
  • 2 T. olive oil
  • 2 T. red wine vinegar
  • salt and pepper to taste
  • 1/4 c. fresh basil leaves, torn
  • parmesan cheese ( optional)

In a large nonstick skillet, heat oil. Add shallots and tomatoes and cook until tomatoes pop easily when pressed with the back of a spoon. Pop all tomatoes. Remove from heat and add  vinegar, salt and pepper. 

While tomato mixture is cooking, bring a large pot of water to a boil. Add ravioli and cook until pasta floats to the top ( about 5 minutes), drain. 

Place ravioli in a large bowl and toss with tomato mixture. Sprinkle with fresh basil.  Serve with grated Parmesan cheese if desired.

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