Friday, May 27, 2011

Cheese Ravioli with Fresh Tomato & Artichoke Sauce

You won't hear this on your local news, but the planet is hurdling towards the sun, Philadelphia-first. Or at least it feels that way. It has topped 90 degrees already in the last two days, and we have a hot weekend ahead, which makes me grateful for tasty dinner recipes that require very little actual cooking time. Especially because we haven't installed our air conditioner yet. Gross.

about 1 lb Roma tomatoes, peeled, seeded and chopped
about 6 oz of quartered, marinated artichoke hearts
1/2 onion, chopped
1 green onion, chopped
2 cloves of garlic, thoroughly smashed
9 oz-ish package of cheese ravioli (we used three-cheese agnolotti)
Grated Parmesan cheese
Olive oil
Salt and Pepper

1. Cook the ravioli according to package directions, and drain.
2. While the pasta cooks, combine tomatoes, artichoke hearts, onion, green onion, garlic, salt and pepper, and about a pan-turn's worth of olive oil in a medium to large skillet. Cook over medium heat for about 3 minutes, or until veggies are heated through.
3. In a large bowl, toss the ravioli or agnolotti with a bit more olive oil. Add half the tomato sauce, and stir CAREFULLY to combine pasta and sauce.
4. Serve pasta and top with remaining sauce. If serving family-style, do the same on a serving platter.

As I was getting ready to serve this, I wished I'd had some fresh basil on hand. Next time I will chop some and sprinkle it over the pasta just before serving. With a little Parmesan instead, it was still very tasty.

The only part of this recipe that takes any time is the peeling, chopping and seeding of tomatoes, and as long as you cook your pasta with the lid on, you won't mind making this light, fresh, yummy dish on a warm evening. This made just the right amount for the two of us.

Quote of the Day: "A world without tomatoes is like a string quartet without violins." ~ Laurie Colwin

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