Sunday, September 11, 2011

Ravioli with Tomato-Blue Cheese Sauce

I love this dish - and so does the rest of the house! Such an interesting combination of textures -- the soft pillows of ravioli with the nice crack of a walnut. 

And, so simple to prepare -- make the dressing hours ahead of time and then, when ready to serve, boil the pasta. Simple-dimple!

Ravioli with Tomato-Blue Cheese Sauce

1/4 c olive oil
1 medium tomato, diced
3 scallions, thinly sliced
3 T walnuts, chopped
1/4 c parsley, chopped
1 lb frozen cheese ravioli
1/2 c (2 oz) blue cheese, crumbed

In a large bowl, combine the oil, tomato, scallions, walnuts, parsley, pepper, and salt. Let sit for 30 minutes, or up to 4 hours -- cover and chill if letting it set for more than an hour, and, bring to room temperature before the next step.

Bring a large pot of water to a boil. Drop in the ravioli and cook until tender, yet still slightly firm -- about 5 minutes. Drain thoroughly.

Toss pasta with tomato mixture. Sprinkle with blue cheese and gently toss again.

Serve warm, but not hot.

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