After a long weekend of being spoiled by deliciously decadent wedding festivities and meals we came home to a nearly bare fridge. So this dish is actually whatever was left in my fridge/freezer plus some fresh ingredients I picked up at the market up the street on my way home from work. It's kind of a nod to these melting tomatoes plus some other veggies. The mushroom ravioli as well as the sautéed mushrooms make this dish a meaty meatless dish.
Ingredients
- olive oil
- 1 large shallot, chopped
- 2 cloves minced garlic
- 2 cups (1 pint) cherry tomatoes, halved through the stem
- 2 cups baby portobello mushrooms, cut in half and sliced
- 1 zucchini, peeled with a veggie peeler into thin strips
- salt & pepper
- 1 1/2 tablespoon balsamic vinegar
- 1 1/2 tablespoons torn fresh basil leaves
- 12 oz package of mushroom ravioli (these are my favorites right now)
- freshly grated Parmesan cheese
- Bring a large pot of water to a boil.
- Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan.
- Add the shallot & saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned.
- Add the garlic & saute for 1 more minute.
- Stir in the tomatoes, 1 teaspoon salt, & 1/2 teaspoon pepper & cook over medium-low heat for about 7 minutes.
- Add the sliced mushrooms and cook for another 7 minutes or until the mushrooms are soft, stirring occasionally, until the liquid evaporates & the tomato sauce thickens slightly.
- In the mean time add, the ravioli plus about a tablespoon of salt to the boiling water. Cook for about 3-5 minutes or until al dente.
- Turn off the heat on the veggies. Add the ribbons of zucchini.
- Add the vinegar and basil and toss all together.
- Using a slotted spoon transfer the ravioli to the veggie mixture along with 1/2 cup of pasta water. Stir until all are combined.
- Serve warm with lots of freshly grated Parmesan cheese.
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