Saturday, October 4, 2008

Ravioli with Quick Tomato Sauce

This isn't a recipe as much as a serving suggestion. I was alone for dinner, and threw something together from things I had around the house. In the freezer I had a package of Rising Moon Organic Creamy Artichoke and Kalamata ravioli, which is reserved for just such an occasion, as the boy won't eat olives. On the counter I had my last big orange heirloom tomato from the garden. Certainly this was enough to base dinner off of.

While the water was heating to boil the ravioli, I diced the tomato (it was 1lbs + of tomato!) and sauteed it in a small pan with some olive oil and salt, and simmered it on low while the ravioli cooked. Once the ravioli was cooked, I tossed it with the fresh tomato sauce, and some fresh basil. It was fast, delicious, and looked good to boot!

I'm planning more complex culinary adventures for tomorrow!

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