I struggle to find time to cook at home during the work week. The last thing I want to do when I get home at 7 p.m. is to fire up the oven or stand over the stove for an hour. I am going to start a new series: Simple Week Night Dinners. This is for all those working girls who are looking for a fast, simple and tasty dinner after a long day at the office. And for those who, like me, need to take a step back from the takeout!
My grocery store had baby heirloom tomatoes in stock that were calling my name. You can certainly use cherry tomatoes for this recipe, too. I just love the colors of heirloom tomatoes! The secret to this recipe, and the time saver, is packaged ravioli. Trader Joe’s has great options. I used Porcini Mushroom & Truffle Triangoli this time.
8 – 10 oz. package of frozen or refrigerated ravioli
1 T olive oil
2 cups cherry or baby heirloom tomatoes, halved
1 garlic clove, finely chopped
1/2 cup heavy whipping cream or low-fat milk or unsweetened almond milk
1 T of fresh basil or 1 t of dried basil
Parmesan cheese for serving
Prepare the ravioli according the directions on the package. Meanwhile, in a medium sized skillet heat the olive oil over high heat. Add the halved tomatoes to the skillet and reduce the heat to medium. Let the tomatoes cook for about 8 minutes, stirring occasionally. The tomatoes will begin to soften and burst creating liquid. Add the garlic and cook for another minute. Slowly add the cream to the tomatoes and garlic. Bring to a simmer. Cook for a few minutes until the the sauce thickens slightly. Add the basil and turn off the heat. Carefully toss the prepared ravioli with the sauce. Serve immediately with Parmesan cheese. Makes 4 servings.
Salad greens tossed with olive oil, lemon juice, salt and pepper are a perfect addition to the ravioli.