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- 1 package of fresh cheese ravioli (approximately 9 oz) - 3 cups ripe cherry tomatoes, halved - 3 cloves of garlic, finely minced - 1/4 cup fresh basil leaves, chopped - 1 tablespoon extra virgin olive oil - 1/2 teaspoon red pepper flakes (optional for spice) - Sea salt and freshly ground black pepper, to taste - Grated Parmesan cheese for serving (optional) A serving of this dish is about 350 calories. Each dish contains protein, carbs, and healthy fats. You get around 15 grams of protein, 50 grams of carbs, and 10 grams of fat. This meal offers a good balance of nutrients. - Pot for cooking ravioli - Large skillet - Knife and cutting board Using fresh ingredients makes all the difference in this recipe. With these simple items, you can create a dish full of flavor and freshness. For the full recipe, check out the main article. To cook the cheese ravioli, bring a large pot of salted water to a boil. Add the ravioli and cook them for about 3-5 minutes. You want them to be al dente, which means they should be firm but cooked through. After cooking, drain the ravioli carefully. Make sure to save a cup of the pasta water. This water helps later with the sauce. Reserving pasta water is very important. It contains starch from the pasta, which helps the sauce stick and gives it a nice texture. You won't want to skip this step! In a large skillet, pour in the extra virgin olive oil and warm it up over medium heat. Once hot, add the finely minced garlic. Sauté the garlic for about one minute. You want it to smell good but not burn. Now, add the halved cherry tomatoes to the skillet. Cook them for 5-7 minutes, stirring often. Watch as they soften and start to burst. This is how you create a rich and tasty sauce. If you want a little heat, sprinkle in some red pepper flakes. Don't forget to season your sauce with sea salt and freshly ground black pepper. Once the tomatoes are ready, gently fold the cooked ravioli into the skillet. This action helps mix the flavors. If the sauce looks too thick, add a splash of the reserved pasta water. This will help you get that silky smooth sauce. Before you serve, mix in the chopped basil. The heat from the pasta will wilt the basil and bring out its nice flavor. Serve the dish right away, and feel free to add some grated Parmesan cheese on top for extra taste. To cook ravioli to al dente, follow the package instructions closely. Al dente means that the pasta is firm yet tender. This gives your dish a nice texture. When you drain the ravioli, remember to save a bit of pasta water. This water helps to adjust the sauce later. For the sauce, start with fresh ingredients. I recommend ripe cherry tomatoes for the best flavor. When sautéing garlic, do it gently. Cook it just until fragrant to avoid burning. Add salt and pepper to taste. This enhances the natural flavors of your sauce. Serving your ravioli in shallow bowls makes for an elegant look. The bright colors of the tomatoes and basil will stand out beautifully. Drizzle a little olive oil on top for added shine and flavor. For garnishing, use fresh basil leaves. You can also sprinkle some grated Parmesan cheese on top. This adds a rich flavor and a lovely touch to your dish. One common mistake is overcooking tomatoes. You want them to soften but not become mushy. This will keep the sauce fresh and vibrant. Another mistake is using too much or too little pasta water. If your sauce is thick, a splash of reserved water can help. If too watery, it can dilute the flavors. Finding the right balance is key for a perfect dish. {{image_4}} You can switch up your ravioli for fun. Try using mushroom or spinach ravioli. These options add unique flavors and textures. You can also add vegetables to your dish. Sliced zucchini or fresh spinach work well. They add color and nutrients. Herbs can change the taste of your dish. For a different flavor, use oregano or parsley. Both herbs bring freshness to the sauce. If you want some heat, try different peppers. Jalapeños or crushed red pepper can spice things up. Pair your ravioli with tasty side dishes. A fresh salad or garlic bread makes a great match. For drinks, consider white wine. A chilled Pinot Grigio or Sauvignon Blanc complements the meal nicely. You can find more ideas in the Full Recipe. To keep your delicious ravioli fresh, store it in the fridge. Use airtight containers to prevent moisture loss. Place the ravioli and sauce together if you plan to eat it within two days. If not, store them separately. This way, the ravioli won’t get too soggy. Glass or plastic containers work well for this purpose. You can freeze ravioli before or after cooking. For uncooked ravioli, lay them flat on a baking sheet. Freeze them for about an hour, then transfer them to a freezer-safe bag. This prevents them from sticking together. For cooked ravioli, let them cool first. Then, place them in a container with some sauce. When reheating, use a skillet over low heat. Add a splash of water to keep them moist. In the fridge, your ravioli dish lasts about three to four days. Look for signs of spoilage, like an off smell or a change in color. If the sauce has separated or looks dry, it's best to toss it. Always trust your senses. If it looks or smells bad, it’s time to say goodbye. To make homemade ravioli, you need flour, eggs, and water. Start by mixing flour and eggs to form a dough. Knead it for about 10 minutes until smooth. Let it rest for 30 minutes. Roll the dough thin and cut it into squares. Fill each square with your choice of filling, then fold and seal the edges. Cooking them is simple; just boil in salted water for three to four minutes. Yes, you can use dried ravioli instead of fresh. Fresh ravioli cooks faster and is softer. Dried ravioli takes longer to cook and often has a firmer texture. When using dried ravioli, follow the package instructions for cooking time. Adjust the sauce to match the heartiness of dried ravioli. If you need to avoid Parmesan cheese, try nutritional yeast for a cheesy flavor. You can also use pecorino cheese if you want a similar taste. For a creamy option, consider cashew cream or vegan cheese. These substitutions work well without losing the dish's richness. This blog covers a simple and tasty recipe for cheese ravioli with cherry tomato sauce. You learned how to cook ravioli, make a fresh sauce, and put it all together. I shared tips for perfecting your dish and variations to try. Remember to store leftovers properly to enjoy later. Whether cooking for family or friends, this recipe is sure to impress. Enjoy making this delicious meal and have fun in the kitchen!

Delicious Ravioli with Fresh Tomatoes

Discover the delightful taste of Ravioli di Pomodoro Fresco with this easy recipe that brings fresh flavors to your table. With just a few simple ingredients like ripe cherry tomatoes, garlic, and fresh basil, you can create a flavorful dish in just 20 minutes. Perfect for a weeknight dinner or a special occasion, this recipe will impress your family and friends. Click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

1 package of fresh cheese ravioli (approximately 9 oz)

3 cups ripe cherry tomatoes, halved

3 cloves of garlic, finely minced

1/4 cup fresh basil leaves, chopped

1 tablespoon extra virgin olive oil

1/2 teaspoon red pepper flakes (optional for spice)

Sea salt and freshly ground black pepper, to taste

Grated Parmesan cheese for serving (optional)

Instructions
 

Begin by cooking the cheese ravioli according to the package instructions until they reach an al dente texture. Once cooked, carefully drain the ravioli and set them aside, making sure to reserve a small amount of the pasta cooking water for later use.

    In a large skillet, warm the extra virgin olive oil over medium heat. Add the minced garlic to the skillet and sauté for approximately 1 minute, or until the garlic becomes fragrant and slightly golden (be careful not to burn it).

      Introduce the halved cherry tomatoes into the skillet. Cook for about 5-7 minutes, stirring occasionally, allowing the tomatoes to soften and begin to burst, which will create a delicious sauce.

        If you’d like to add a kick of heat, sprinkle in the red pepper flakes. Season the mixture generously with sea salt and freshly ground black pepper to taste.

          Gently fold the cooked ravioli into the skillet with the sautéed tomato and garlic mixture. If the sauce seems too thick, add a splash of the reserved pasta water to achieve a light, silky consistency.

            Just before serving, mix in the freshly chopped basil, allowing the residual heat from the pasta to wilt the herbs gently, bringing out their fragrant flavor.

              Serve the dish immediately, optionally garnished with a sprinkle of grated Parmesan cheese for an extra touch of richness and flavor.

                - Prep Time: 10 min | Total Time: 20 min | Servings: 4

                  - Presentation Tips: For an elegant touch, serve the ravioli in shallow bowls, allowing the vibrant colors of the tomatoes and basil to shine through. Consider adding a light drizzle of olive oil and a few whole basil leaves for garnish.