Ravioli with White Wine Tomato Sauce

This easy recipe for ravioli with white wine tomato sauce swaps out the jarred sauce for a quick buttery topping of cherry tomatoes and wine. Use the best cheese ravioli you can find and enjoy these glorious flavors!

The Southern husband and I have this saying around our kitchen that goes like this: Ingredients Matter!  You can have the best recipe in the world, and if you aren’t going for the best ingredients you won’t get the scrumptious meal that you deserve, and that goes double for this particular ravioli favorite of ours.

So here’s where I tell you that you need the best ravioli you can find – big, small, round, square – it all works and I’ve made it with all those kinds.

You also need some cherry tomatoes (which for mysterious reasons hold their tomato flavor all year long!), some nice butter (hello, Kerrygold!), a splash of your favorite white wine and the good olive oil, and a handful of fresh parsley.

And you also need some of the salty, starchy, magical pasta water that your ravioli cooks up in, which is a great segue to this marvelous book I’m reading.  This was on one of the first pages…

The book is called Midnight Chicken, and it’s part cookbook, part memoir and 1000% wonderful, and I am trying with all my might to read it slowly to make it last.  It is written by Ella Risbridger and all I can say is that her writing is as beautiful as anything I’ve ever read.  Hugs and kisses to my little sis for finding it and recommending it to my mama and me.

And as you can see, it’s perfect for this particular recipe that includes both pasta water and butter, so let’s get to it!

Here’s how you make ravioli with white wine tomato sauce!

By now I know you have rounded up the best ingredients you can find for this speedy pasta supper, so start by cooking up your fabulous ravioli according to the package directions.  I tend to gently ladle them into salty boiling water and when they rise up to the surface that means they are done, so I scoop them out.

And then I save some of that pasta water, because it is magical and we will need it later.

While the pasta is cooking or right after, start the sauce by heating up your olive oil in a deep skillet and adding the tomatoes, wine and a little salt and pepper and stirring things around until the tomatoes just begin to get tender.  At which point you add butter, which for me is never in doubt.

At this point you can drizzle in some of that magical pasta water to help make a sauce out of the butter and tomato juices. Gently add the ravioli and spoon the sauce and tomatoes all around them until they are coated with sauce.

Now plate them up and sprinkle them with parsley.

Here’s a quick video (made with teeny ravioli) to show you just how easy it all is…

It’s amazing how just a handful of delectable ingredients can transform into a plate of scrumptiousness that is totally dinner party worthy.  And also speedy enough for a busy weeknight.  It’s ravioli magic!

 

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