My father-in-law recently asked if I would like a subscription to Southern Living magazine. Honestly, I don’t pay any attention to the rest of the magazine but I know they have a food/cooking section. So I told him that I’d love a subscription.
Regardless of the fact that I don’t usually get much from the rest of the magazine (Let’s face it, my house is never going to look like one of those and I have not one ounce of green thumb for gardening in me. In fact, I was talking to a friend the other day about how I have managed to kill my basil again and she commented about how resilient basil is. Oh well, I’ve almost given up on ever growing anything. My only bright spot in that area is that I have managed to keep alive the flowering plant I received on Mother’s Day from the children’s class at church. Shocking, I know.)
I actually hadn’t cooked anything yet from the magazine until last weekend when I cooked several dishes. Everything I’ve made has been absolutely delicious. I’ve determined that I can’t go wrong with the magazine and am excitedly cooking everything in it!
(As an aside, do you ever have trouble remembering to cook recipes in a magazine? I always do my meal planning from my Pinterest boards so I have a tendency to forget about my magazines. A while ago, I developed a strategy for remembering my magazine recipes. I find the recipe image on the magazine’s site and pin it. In my description on the pin I list the issue date and page number. That worked for me for awhile, but I’ve kinda forgotten about it lately and need to start doing it again.)
Anyway, this ravioli is absolutely amazing. It has a slight sweetness to it and tastes so fresh. I first served it to my father-in-law and his wife who both loved it. I knew my mom would like it so I made it again for her and she had to get the recipe. The only person who has not liked it is my hubby, unfortunately. He’s not a big fan of tomatoes, and I guess the sweetness is what turns him off to this.
However, everyone else has raved about it. It is soooo easy to make, if the hubby liked it I think it would be on a once a week rotation at our house. In the time it takes to boil water and then cook ravioli, this dish is done. You seriously need to make this. Once you take one bite, you’ll forget you are in your own kitchen and be instantly transported to a gourmet restaurant.
- 1 (24-oz.) package cheese-filled ravioli
- 2 pints grape tomatoes
- 2 tomatoes, chopped
- 1 teaspoon minced garlic
- 2 Tablespoons olive oil
- 1/4 cup butter
- 1/2 Tablespoon lemon juice
- 3/4 teaspoon kosher salt
- 1/4 cup fresh basil, chopped
- pepper to taste
- **mascarpone cheese, for topping
- Prepare pasta according to package directions. Meanwhile toss all tomatoes in a bowl with garlic and olive oil. Mix to coat. Pour into a large baking sheet and broil about 5 inches from the heat for 5-10 minutes or until tomatoes have burst and are slightly charred.
- Place charred tomato mixture in a bowl and add in butter. Stir until butter is melted (or you can just melt the butter in the microwave if you prefer). Add lemon juice, salt, chopped basil, and pepper to taste.
- Serve ravioli topped with tomato sauce and mascarpone cheese.