Keeping in mind that Valentine’s Day is only a few days away, this recipe captures the romantic spirit, while requiring minimal effort to produce lots of flavor. To make the dish I used store-bought, heart-shaped four-cheese ravioli pasta. All you need to do is boil the ravioli, pan-fry them so the texture isn’t soggy and accompany it with a tasty sauce. I made the sauce fairly simple so the ravioli are still the shining element in the dish. The base of the sauce is a blend of oven-roasted onion wedges and Parmesan cheese. I also topped the pasta with sautéed oyster mushrooms and fried green onions.
It’s a quick and easy dish, so you still have time to give your hair and makeup some TLC. Not only food needs to look good!
1. Info for Ravioli with Cheese Tomato Sauce
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Ravioli with Cheese Tomato Sauce
- 2 pounds cheese ravioli pasta
- 1-½ yellow onions
- 1 (28-ounce) can plum tomatoes
- 4 tablespoons olive oil, as needed
- 1 tablespoon unsalted butter
- 2 cups oyster mushrooms, cut into thirds
- 1 tablespoon Kosher salt
- 1 ounce Pecorino cheese, freshly grated
- 1 teaspoon black peppercorns, freshly cracked
- 2 tablespoons green onions, chopped
- Roasting the onions: Preheat the oven to 425°F. Peel and cut the onions into small wedges. Brush a baking sheet with olive oil. Place the onion pieces without crowding them. Season with 2-3 tablespoons olive oil. Season with salt and pepper. Roast for 45 minutes, until golden and softened. Let cool.
- Making the tomato sauce: Drain the tomatoes, reserving the juice. Transfer the onion and tomatoes to a blender. Purée the sauce until smooth.
- Boiling the ravioli: Bring about 3 quarts of water to a boil. Add the ravioli, bring back to a boil, then immediately lower the heat to a gentle boil. That way the ravioli will cook all the way through. Cook the pasta for about 3-4 minutes total until the ravioli floats to the surface. Drain the pasta (do not rinse). Let stand in a colander.
- Cooking the mushrooms: In a large non-stick pan, heat 1 tablespoon olive oil. Add green onions and fry them until fragrant. Transfer to a plate. Add the mushrooms and sauté for 2-3 minutes. Transfer to a plate.
- In the same pan, heat 1 tablespoon oil. Add butter and the ravioli. Toss them by moving the pan in a circular motion (the pan should be lifted at a low angle to facilitate the movement). Season with salt and pepper. If the pasta starts sticking to the bottom. Transfer to a platter.
- Add the tomato sauce and the reserved juice to the pan. Bring to a boil. Decrease the heat and simmer for about 20 minutes. Add the Pecorino cheese. Return the ravioli and mushrooms to the pan. Top with the fried green onions. Adjust seasoning if necessary.
- Serve warm.
- Bon appétit!