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Cooking 101
YUM. These crispy yet tender ravioli pillows combined with our savory roasted pepper sauce, flavorful baby tomatoes and cheese? In less than 10 minutes? Really?!
Chef Tip: Kind of mind-blowing that you can cook ravioli in a skillet without boiling them first, no?! We like a crisp raviolo (is that the singular form of ravioli?!) so make sure to not overcrowd the pan. If they're all on top of each other, they won't get crispy.
Olive oil
1 (9oz) bag of refrigerated ravioli (we like the mushroom variety)
1 cup of baby tomatoes
½ cup of shredded mozzarella cheese
lemon zest, optional
Heat a large, lidded skillet over medium heat. Add a glug of oil and when it shimmers, add the ravioli and crisp them on both sides. Don't overcrowd the pan, you're looking to create a golden and crisp exterior
Add tomatoes, a generous squeeze of Romesco, a splash of water, and cover the pan. Cook for about 5 minutes until the pasta is tender and cooked through. Stir in the mozzarella and serve with another drizzle of Romesco on top
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
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