...because home doesn't happen overnight.

It’s been two months since I last shared a recipe with you.  I got a lot of good feedback {get it? feedback?} and even requests for more recipes, so I figured maybe it was high time to bust another one out.  Again, I would like to point out that in general I am a novice in the kitchen.  I rarely find the cooking process to be fulfilling.  It’s definitely not my passion.  But I do love to eat and save money.  So I cook.

The Cheese Ravioli with Tomato & Caper Sauce that I’m sharing today is my all-time favorite quick dinner.  So much so, that I had to look back in the House*Tweaking archives to make sure I hadn’t posted about it already.  I can’t believe I haven’t! It’s soooo easy {takes 20 minutes} and tastes even better.  A co-worker of Handy Hubby’s gave us fresh, ripe tomatoes from his garden this week which prompted this post.  I’ve been on a tomato kick lately {tomato soup, BLT sandwiches, spaghetti with marinara, fresh tomatoes on romaine lettuce, etc.} and I guess word got around HH’s office.

Here’s what you’ll need:

  • 1 bag of frozen cheese ravioli
  • 2 large ripe tomatoes of your choice
  • 2 T. unsalted butter
  • 1 clove of garlic {I use the pre-minced kind}
  • 2 T. non-pareil capers {I use 3 T. because I like capers so much!}
  • salt & pepper to taste
  • 1 t. dried basil leaves
  • grated Parmesan cheese to sprinkle

Boil the ravioli according to package directions.  In the meantime, slice tomatoes then quarter the slices.  Set tomato aside.  When your ravioli is 5 minutes away from being done, melt butter over medium heat in a nonstick frying pan. Add garlic and sauté for 1-2 minutes. Add tomatoes, capers, salt & pepper to the garlic butter sauce and mix gently.  Top with basil and heat through for 4 minutes. Drain ravioli.  Top ravioli with tomato & caper sauce.  Sprinkle on Parmesan cheese to your liking.  Enjoy!

I usually get about 3 servings out of this recipe but we eat hefty portions.  This quick pasta with its light sauce pairs well with a mixed salad and Italian bread.  Or it’s good just by itself too.

Happy weekend!



What pasta do you use for Handy Hubby, since he’s gluten free?


JoyfulT – They do make gluten free cheese ravioli but I’ve never tried it. HH has been GF for nearly 3 years due to GERD, esophagitis, esophageal hernia and Barrett’s esophagus with dysplasia along with rapid, unintentional weight loss. His regular GI doc just wanted to put him on meds for symptoms but HH really wanted to get at the root of the problem and solve it all together. {He had a grandfather who died from esophageal cancer complications.} HH saw another specialty practice and they suggested going GF. It’s made a world of difference!

HH just had an endoscopy and biopsy last month and the results were phenomenal! No esophagitis, no signs of GERD, no hernia, no Barrett’s esophagus and NO dysplasia!!!! Because of such wonderful results, his doc suggested he try some gluten-containing foods here and there {nothing crazy} to see if symptoms return. HH never tested positive for celiac disease or true gluten allergy…they’re thinking it was more of a sensitivity. Anyhow, with his doc’s okay HH ate cheese ravioli this week. Still, 95% of the time he still eats GF because he’s come to like it and feels better when eating GF. I’m so proud of him for taking care of himself! It takes a lot of will power {and saying no to some of his favorite things} to stay GF for so long. He’s the best!


I didn’t realize HH was gluten free. It’s helps to know I’m not the only person in the world under 50 that has Barrett’s (well had my last egd was clear too, yay for us.) I tested negative for Celiac so I never thought to go GF. If it helped your hubby maybe I should give it a shot. Oh and the pasta look yummy, more recipes are always welcome!


Thanks for the recipe; looks delicious and easy (the best kind)! I love capers and tomatoes!


Can’t wait to try the recipe! How about some fashion posts, too?


Great idea Elaine!


Yum, I’ve been really getting into tomato and caper pasta sauce recipes thanks to one I saw on Giada’s show. Really light and fresh. Never thought to try over ravioli – thanks!

My goodness, this sounds absolutely delightful and super easy to make, too! Thanks for sharing. I’ll definitely have to make this (or some version of it that doesn’t contain capers!) for my husband and myself sometime soon!


Do your boys eat this? I’ve never given my girls (7 & 4) capers since I’m just coming around to them but perhaps I should try it since this looks delicious!


Shannon – Everett, our 3-year-old, will eat this meal. Layne, on the other hand, will not. But it’s not the capers that keep him away. He doesn’t like melted or gooey cheese so refuses to try the ravioli. Go figure.


Elaine & Lisa – Really?! You want fashion posts from me? I’ll see what I can do…


I also have a son named Everett! He’s 5 1/2 years old and would totally love this meal! It looks amazing!! #HeLovesFrozenTortOrRav


Thank you for posting this recipe…I made it this weekend and it was a huge hit! I am not a great cook (like you I do it to save $ and for health reasons). My husband was blown away by this meal…thanks again!

I made this recipe on Saturday, and it is absolutely wonderful!! I couldn’t wait to eat my leftovers on Sunday. It’s so easy, and so delicious. Thanks for posting it!

A different Elaine than the one above.


Elaine – So glad you tried it and liked it! The leftovers are just as good as the serving right off the stove.


Annie – It’s always nice when the hubby likes dinner!


This was dinner last night & we loved it! My husband called me on the way to work this morning & asked if it would be weird if we had it two nights in a row. :) I was also blown away with how cheap it was!! I had the capers & garlic, so all I had to purchase were the ravioli ($2.98) and the tomatoes (< $2.00)! We also had steamed green beans that we had in the freezer.

Thanks for sharing!