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Ravioli with Tomatoes in White Wine Sauce
  • 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
  • ¼ cup chopped fresh flat-leaf parsley
  1. 1. Cook the ravioli according to the package directions, drain, and return them to the pot.
  2. 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. 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. 4. Gently toss the ravioli with the tomato mixture and parsley.

Recipe adapted from Real Simple [3]

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Article printed from Framed Cooks: http://www.framedcooks.com