This is a quick work night dinner or busy weekend lunch that you can make to use up the last of this season’s tomatoes. I am sad that winter is coming but looking forward to fall foods… I can’t wait for soups, chowders, and root veggie hash. Mmmm!
Ravioli with a Fresh Tomato Sauce
- 2 servings of fresh cheese ravioli
- 3 cloves garlic, minced
- 2 Roma tomatoes, chopped
- 5 leaves of basil, sliced very thinly
- 1/2 lb fresh mushrooms, sliced
- 1/4 small onion, chopped
- Olive oil
- Parsley, chopped, to garnish
- Salt and pepper, to taste
Prepare the ravioli per package instructions. In a skillet, heat up about 1 tbsp. olive oil and sauté the mushrooms, garlic, and onion until tender. Add the tomatoes and warm through. Taste and season with salt and pepper. Remove from heat and stir in the basil. Place al dente ravioli on plates; top with sauce and garnish with chopped parsley. Serves 2.