toasted ravioli

May 16, 2006

We’d sworn off pasta for awhile trying to get back into our bikinis for the summer season, but the stuff is like crack. Once you go back, it’s hard to get clean again. And who wants to, really? I passed a car on the highway this week with a bumper sticker that read “I Heart Carbs.” Sounds about right. One night last week Tricia and I needed something easy and warm, and there was fresh ravioli in the fridge so we ran with it. I like to toast the ravioli after they come out of the hot water for that crunchy-chewy texture, so I drain, toss with a little oil and then saute them as the sauce cooks down. I did show a little restraint and passed on the cream and butter goodness in lieu of a roasted tomato sauce that’s about as simple as they come. A few of these make an easy appetizer, or a few more make a dinner.

sauce
Roughly chop a dozen or so tomatoes into quarters and place in a deep baking dish. Toss them with a handful of minced garlic, fresh basil, thyme, and good olive oil. Sprinkle with sea salt and ground pepper and cook for an hour or so at 325 degrees. After it’s done, I either pulse it in a blender for a moment or force it through a sieve with the back of large spoon and then slowly heat it back up in the roasting pan.

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1 Helen May 17, 2006 at

These remind me of sauteed pirogies (we call them vareniki in Russian and Ukranian). The combination of tender and crispy dough is simply addictive. So I am with you on carbs :)

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