July 30, 2012 by Lauren
Over on the Food Resources page I gush over America’s Test Kitchen (aka Cook’s Country). Their recipes are fantastic. They love doing things “the right way” but think that shortcuts that don’t sacrifice flavor, texture, etc are worth it. I stumbled across this recipe in one of the “Skillet Dinners” mini cookbooks. It’s made in one skillet, doesn’t take too long and the results are amazing. It’s so good I’ve taken to having frozen ravioli on hand (always) as well as diced tomatoes. The sauce is a delicate balance between a cream sauce and a tomato sauce, but is boosted in flavor by chicken broth (surprise!) and onions. I am in process of doing a “pantry essentials” post because of recipes like this and America’s Test Kitchen. They purposefully design recipes that incorporate things you truly can (and do) have in your pantry.
Click on any picture below to see them larger and get a play by play (click the picture to close and return):
Toasted Ravioli with Tomato Cream SauceActive Cook Time: 40 minutes Recipe Adapted from: America’s Test Kitchen: Skillet Suppers
- 2 tablespoons butter
- 3 tablespoons olive oil
- 28 oz. package of pre-made ravioli (about this much, do whatever’s close), thawed if previously frozen
- 1 onion, chopped
- 3 cloves garlic, minced
- 28 oz. can diced tomatoes
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- Grated parmesan, for top
- Place 1 tablespoon of butter and 1 tablespoon of oil in your saute pan and set to medium-high heat. Don’t do too hot or your butter will burn. Make sure your entire pan is coated in oil before you add your ravioli (especially in stainless). In batches (I do 2) toast your ravioli by adding it to the pan and flipping after a minute or so. You’re shooting for brown on as many as possible. They WILL NOT ALL BROWN. That is ok. Add the rest of your butter and 1 tablespoon of oil to toast the second batch. Remove to a plate (or final serving dish to save dishes!).
- Add the remaining tablespoon of oil to the pan as well as the onions. Continue to cook on medium to medium high until softened, about 4 minutes.
- Push the onions to the outside of the pan and put your garlic in the center. Spread that out and cook for about 30 seconds as you stir.
- Once garlic is fragrant (but not burned!) add the tomatoes, chicken broth and cream to the pan. Cook over medium to low (don’t boil, but you want it at a light simmer to thicken) for about 8 minutes.
- Add the ravioli back to the pan and cook until tender, about 8 minutes. Stir as the ravioli are cooking so some move to the top and others to the bottom. If you’re going to toast the top, turn the broiler on now.
- Once cooked (taste along the way, it’s the best part and your right as a chef) stir in your basil, salt and pepper to taste and place in a baking dish. Top with parmesan and broil until lightly toasted.
This dish is so flexible. One time I didn’t have basil, it was fine. I didn’t broil it once, we just devoured it — it was great. I even forgot I didn’t have diced tomatoes once and just used spaghetti sauce and it worked ok too (not as great, but definitely tasty). I buy the pasta either at places like costo or when the grocery stores are having sales. Usually a 14 oz. package is about $4. For this flavor, though? I’d pay more. Add a salad and it easily feeds 4. Enjoy!