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!
DIY