Mushroom Ravioli with Roasted Tomatoes Garlic and Basil

November 6, 2013 in Main Dishes, Pizza-Pasta, Recipes by Claire

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Sometimes it seems like there are no original recipe ideas. But even so, there can be original recipes!

My grocery store sells amazing porcini mushroom ravioli in the frozen foods section. It makes getting dinner on the table so easy, I’m always looking for more ways to use it. When I decided to roast some cherry tomatoes and garlic to toss with the ravioli, I thought it was an original idea, but apparently I saw it on the cover of a magazine. But I had only seen the picture and thought the shallots were garlic, so my recipe ended up being original after all.

With only a handful of ingredients, this is extremely quick to put together. The earthiness of the porcini mushrooms and roasted garlic is nicely set off by the sweetness of the roasted cherry tomatoes and basil. I’m lucky in that I can get nice cherry tomatoes year round and grow basil nearly year round in a pot, so this is definitely not just a warm-weather recipe for me.

I am sending this to Pasta Please, the monthly vegetarian pasta even run by Jacqueline of Tinned Tomatoes, which she is hosting this month herself. She chose the theme of “mushrooms” this month. Mushrooms and pasta together are always a hit at my house.

Mushroom Ravioli with Roasted Tomatoes Garlic and Basil

Cook Time: 30 minutes

Yield: 3 servings

  • 8 cloves garlic, peeled
  • 1 teaspoon + 1 tablespoon olive oil, divided
  • A pinch + 1/4 teaspoon salt, divided
  • Freshly ground black pepper
  • 1 pint cherry tomatoes
  • 1 (12-ounce package) frozen ravioli
  • 1/4 cup basil leaves, cut into slivers

Preheat oven to 400 F. Place garlic cloves in the middle of a small piece of aluminum foil. Drizzle 1 teaspoon of olive oil over the garlic cloves and add a pinch of salt and 3 to 4 grindings of black pepper (or a tiny pinch). Roast for 10 minutes.

Cut the cherry tomatoes in half. Toss with 1 tablespoon oil, 1/4 teaspoon salt, and 10 to 12 grindings of black pepper (or a large pinch). Place in the oven with the garlic, and roast both for 15 minutes. Test for doneness - the garlic should be very soft - and roast for another 5 minutes if necessary. Mash the garlic with a fork.

Bring a large pot of water to a boil. Cook ravioli according to package instructions.

Toss the ravioli with the garlic, cherry tomatoes, and basil.

http://chezcayenne.com/2013/11/mushroom-ravioli-with-roasted-tomatoes-garlic-and-basil/

pasta please

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