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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Tried this and it was marvelous. Easy and vegetarian to boot. Ingredients:
1 lb fresh cheese, raviolis |
12 plump chewy sun-dried tomatoes (about 2 ounces) |
2 medium garlic cloves |
1 couple big pinches red pepper flakes |
1/3 cup extra virgin olive oil |
1 teaspoon fresh thyme |
1/8 teaspoon salt |
1/4 cup walnuts or 1/4 cup pine nuts, lightly toasted |
3 handfuls of baby spinach tossed with a glug of olive oil and a big pinch salt |
2/3 cup oven-roasted cherry tomatoes (optional) |
1 bit of crumbled goat cheese |
Directions:
1. Bring a large pot of water to a boil. Salt generously and cook the raviolis per package instructions. Drain, but reserve about one cup of the hot pasta water (important!).
2. In the meantime, make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more times. Set aside.
3. Combine 1/2 cup of the reserved pasta water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add the cooked raviolis and gently toss. Add more of the hot pasta water if needed to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like - it's really a matter of personal preference at this point.
4. Arrange the baby spinach on a large platter and top with everything from the ravioli mixing bowl. Top with the cherry tomatoes and a bit of crumbled goat cheese.
5. Serves 2 - 4.
6. *To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated. Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.
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