Best Ravioli With Tomatoes And Olives Recipes

Creamy Tuscan Ravioli image

Provided by Natasha Bull

Time 15m

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic (minced)
1/2 cup chicken or vegetable broth
1 cup heavy/whipping cream
1 teaspoon lemon juice
1/4 cup sun-dried tomatoes
1 pound cheese ravioli ((see recipe note))
1 cup (packed) fresh baby spinach
Fresh basil (optional) (to taste)
Salt & pepper (to taste)
Freshly grated parmesan cheese (optional) (to taste)

Steps:

Add the oil and butter to a skillet over medium-high heat. Once it's melted, add the garlic and cook for 30 seconds.
Add in the chicken broth, cream, lemon juice, and sun-dried tomatoes. Stir in the ravioli.
Cover the pan and reduce the heat to medium-low. Cook it for 5 minutes with the lid on.
Give the ravioli a stir. The sauce should be a bit thicker by now. If it's still too watery for your liking, cover the pan for another minute or so.
Stir in the spinach (and basil if using), cover the pan again, and let it wilt for a minute or two.
Season the dish with salt & pepper as needed and add parmesan cheese if using. Serve immediately.

Ravioli with Roasted Eggplant, Tomatoes, and Capers image

Provided by Riley Wofford

Time 55m

Number Of Ingredients 9

1 pound eggplant
1 1/4 pounds cherry tomatoes
1 shallot, thinly sliced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
12 ounces store-bought fresh or frozen cheese or spinach ravioli
2 tablespoons capers, drained
1 1/2 ounces Parmigiano-Reggiano, grated (1/3 cup), plus more for serving
1 cup packed basil leaves, torn if large, plus more for serving

Steps:

Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.
Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.

Ravioli with Creamy Tomato Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/4 cup plus 2 teaspoons extra-virgin olive oil
1 1/2 pounds spinach ravioli or tortelloni
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan
2 tablespoons thinly sliced fresh basil leaves

Steps:

Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.