This is one of those recipes that is perfect, perfect, perfect for those long days where everything goes wrong, but at the end of the day you still have to make dinner. It's simple and delicious and comforting and only takes 20 minutes, and that's including slicing up those cute little grape tomatoes at a very reasonable rate of speed.
(Why are they called grape tomatoes, by the way? Is it because they are shaped like grapes? That seems like too easy an answer. Please advise.)
Anyway, if you have some grape tomatoes hanging around, and a bag of frozen cheese ravioli in your fridge (and you should ALWAYS have an emergency bag of cheese ravioli in your fridge...trust me on this), you are twenty short minutes away from having a supper that will melt all your cares away. You saute a little bit of shallot in some olive oil, and then add in those halved grape tomatoes and about a cup of white wine. (Pour another glass of wine while you cook. It will help speed up the melting-away-of-cares process.). Let the tomatoes simmer in the wine for about five minutes, just until they are a just a little soft. In the meantime, cook up your ravioli. Once both the ravioli and the tomatoes are done, swirl a couple tablespoons of butter into the tomato-wine sauce, and then add the ravioli and stir lovingly. You're in a better mood already by now. Yes you are.
Now sprinkle with some fresh chopped parsley, grind a little pepper on top, put on some jazz, light some candles, and all of the sudden it's a great night. This is guaranteed to work every time. Give it a try and see!
Ravioli with Tomatoes in White Wine Sauce, adapted from Real Simple
- 16 to 18 ounces fresh or frozen cheese ravioli
- 2 tablespoons olive oil
- 2 shallots, chopped
- 1 pint grape tomatoes, halved
- 1 cup dry white wine
- kosher salt and black pepper
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh flat-leaf parsley
1. Cook the ravioli according to the package directions, drain, and return them to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes.
3. Add the tomatoes, wine, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to soften, 4 to 5 minutes. Add butter and stir until it is melted into the sauce.
4. Gently toss the ravioli with the tomato mixture and parsley.