Prep Time:
5 minutes |
Cook Time:
15 minutes |
Serves:
4 |
I often get asked about the best sauce to pair with our ravioli. I like something very simple like a butter or oil based sauce with herbs and or garlic. Too much sauce and you can't taste the ravioli filling. In the summer the perfect way to dress ravioli or any pasta for that matter are with some herbs and summer veggies cooked in olive oil.
Here I cooked some sungold tomatoes with a touch of salt and a few basil leaves in a pan until they began to burst and then added the cooked ravioli. Add a touch of pasta water if you like.
While doing this I dredged small zucchini rounds in a little salt, pepper, Italian seasoning and parmesan cheese and roasted them in the toaster oven until golden brown.
This was the topping, along with a few more basil leaves. Choose your favorite ravioli and dinner in a flash.
Ingredients
|
Preparation
- Boil water for the pasta
- Toss zucchini rounds with 1 TB olive oil, then dredge in the parmesan, Italian seasoning, salt and pepper to coat. Cook in toaster oven until golden brown.
- Cook some sungold tomatoes with a touch of salt and a few basil leaves in a pan until they began to burst.
- Add cooked ravioli to the pan. Add a touch of pasta water.
- Put on a plate and top it with the zucchini and tomatoes. Add some basil leaves and dust with parmesan cheese.
