When my daughter, Clara, was small, a dear friend invited the two of us over to learn how to make ravioli. Libby is one of those people who you just love to be around and the primary reason is her exuberant love of food and the pleasure she gets from sharing that enthusiasm with friends and family. Everyone should have a Libby in their life (I sure hope you do.) Libby is turning 102 in just a few weeks but when I see her we still compare notes on special meals, particularly her favorites from Italy and Mexico.
Our ravioli making was a delicious adventure. Clara, who was about 6 at the time, delighted in filling the squares of dough. When it was time to eat the supper that included assorted dishes of vegetables, olives, fresh bread and cheeses, the joy in making the food seemed to infuse the meal itself.
But let’s face it, most of the time we fly through the door after work, errands and school with barely a moment to get dinner on the table. It’s times like these that we’re lucky to get the taste of freshly made pasta without having to plot out the extra moments to make it ourselves. Here’s a ravioli dish that is easy, satisfying and delicious. Be sure to try other varieties of Valicenti Organico’s fresh pastas as they appear in the weeks and months ahead. This brie and asparagus ravioli available this week are fabulous!
- 2 twelve ounce packages of ravioli
- Olive oil
- 2 cups fresh basil (you can also substitute spinach or do half and half)
- 2+ cups cherry tomatoes (or canned organic diced tomatoes)
- ½ cup of raw organic pine nuts (can substitute pecans or other favorite nut)
- Salt and pepper, to taste
- olive oil
- cherry tomatoes (or canned organic diced tomatoes)
- salt and pepper
- Wash and halve tomatoes and toss with a bit of olive oil and salt. Bake in 400 degree oven for approximately 15 minutes.
- Meanwhile, bring large pot of salted water to a boil.
- While water is heating, place pine nuts in a skillet over medium heat to toast. Stir constantly as they can burn easily. Remove from pan and set aside.
- When tomatoes are roasted, remove from oven and toss with fresh, washed basil/spinach leaves. Keep warm.
- Add ravioli to boiling water and cook according to package instructions. When done cooking, drain and toss with a bit of olive oil and your roasted tomato-basil/spinach mixture. Add salt and pepper to taste. Top with toasted pine nuts. Serve with a crusty loaf of bread and salad.