Mini Ravioli with Fresh Tomatoes
Simple. Straightforward. Delicious. When I’m cooking from my garden, I like to let the flavors of the produce stand on their own. I’m pretty sure I saw Martha cook this on her old show, except it was more like a caprese salad and she called it no knife pasta and she ripped fresh summer tomatoes apart with her hands. Actually, they aren’t very similar at all, but this recipe is the happy result of the battle between an idea in my head and the food stock in my house.
Confession: I didn’t measure, but am a pretty good estimator. Take all this with a grain of salt, well, literally more than a grain. This gets salted. Twice.
3 cups chopped fresh tomatoes, I used half cherry and half large because that is what I picked from the garden. Anything will do.
3 cups mini ravioli, cooked per package directions
2 cloves garlic (peeled and minced)
1 tablespoon cooking oil (I use safflower)
1 teaspoon fresh oregano (basil would work, maybe a bit more. My basil plant did not do well this year. Not at all)
1/4 cup parmesan cheese
- Put salted water on to boil for ravioli (follow package instructions)
- Chop tomatoes into bite sized pieces (halves for cherries)
- When water is just about to boil, heat oil in a large sauce pan and add garlic. Cook over medium-low heat until garlic is translucent, but not browned.
- Put the ravioli in the boiling water (follow directions for cooking time, normally about 3 min for minis)
- Add the oregano to the garlic and oil.
- Drain the ravioli
- Put the tomatoes in the garlic and oil, sprinkle with salt and then add the drained ravioli and cover.
- Let sit for about two minutes then add parmesan cheese and stir.
- Place in a warmed bowl to serve family style or dish out to plates. Enjoy!
Toddler Tip: Spencer really wanted to help make this, but there wasn’t a lot for him to do. He helped pick the tomatoes and oregano. He scraped the cut tomatoes off of the cutting board into a bowl with a spoon. He “measured” the grated parmesan from the container into a bowl. (I like to grate a whole block of parmesan at once and just keep it in a tub in the freezer. Or sometimes I buy the shaved parmesan. I don’t judge. Your cheese is your business, unless it is the green can. That isn’t really cheese.)