I absolutely adore summer when my garden, or the farmers market, dictate what is for supper. Last week we purchased beautiful, locally made ravioli from La Pasta. It has been in the back of my mind since we brought it home and popped it in the freezer. Also in the back of my mind was a jar of “The World’s Greatest Pesto” (per the signage) that I brought back from Eataly a few weeks earlier. While I have everything on hand to make pesto, it was one of those days I wanted something quick. All this coupled with the bumper crop of ripe cherry tomatoes, I knew what we would make for dinner!
4-6 Ounces Pesto, homemade, store bought, your favorite one
6 ounces fresh cream
1 pound fresh ravioli (ours was a 4 cheese blend)
12 -15 oven roasted cherry tomatoes
1/2 cup toasted pine nuts
1/2 cup slivered basil, plus a little more for garnish
1/2 cup freshly grated parmesan cheese, plus a little more for garnish
Roast the cherry tomatoes in a 375′ oven in a small pan coated with olive oil, for about 15 minutes. Season with salt and pepper before placing in oven. Remove from oven and set aside.
Toast the pine nuts over low heat in a small frying pan. Watch carefully as they easily burn. Remove from heat and set aside.
Grate the parmesan cheese, set aside.
Slice the basil, set aside.
Fill a pasta pot with water. Add salt, bring to boil. Meanwhile – prepare the sauce.
Warm a large sauté pan over low heat. Add a touch of olive oil. Add in the pesto and warm.
Add the parmesan, the basil and the cream. Stir gently to melt the cheese and warm the sauce.
Prepare the ravioli according to directions. (Fresh ravioli usually cook perfectly in about 8 minutes.) Drain the ravioli. Add to the sauté pan.
Add the toasted pine nuts, slivered basil and roasted tomatoes. Garnish with parmesan cheese. Serve with a cold, crisp salad, crusty Italian bread and a light Pinot Grigio.