Slow-Blistered Cherry Tomato Sauce over Artichoke-Garlic Ravioli
Whole cherry tomatoes simmered low and slow with onion and garlic until they burst, spooned over store-bought fresh ravioli with balsamic and a heavy shower of extra sharp parm.
"The flavor ended up being just chef's kiss." She says these are "by far the best raviolis I've bought. They're so fresh. They cook in less than two minutes," while the sauce simmered maybe two hours. By the end "the cherry tomatoes were super blistered. You could kind of crush them and the juices would explode and kind of really all mix into the sauce." With the extra garlic and onions "it created a really, really, really savory result" — "a very, very, very satisfying dish, which we hope to recreate or we will recreate soon."
kitchen Ingredients
- Fresh ravioli, artichoke garlic Latrofila (as pronounced) · "By far the best raviolis I've bought"; cook in under two minutes
- Cherry tomatoes left whole · Farm to People · "very, very fresh"; orange/yellow in the photos
- Onion chopped into very small cubes, not big chunks
- Garlic chopped a little bigger than minced so it doesn't burn · "We had extra garlic"
- Extra virgin olive oil high quality Italian · she said "Ebu" — heard as EVOO
- Ragu-style jarred sauce about two spoonfuls · "really not that much, but just a little bit to kind of thicken the sauce and add a little bit more substance"
- Balsamic vinegar a little bit · very high quality · added at the end over the plated dish
- Extra extra sharp Parmesan grated over the top
- Black pepper visible on the finished plate, not mentioned out loud
local_dining Instructions
Heat high quality Italian olive oil in a pan and add the finely cubed onions. Cook until truly softened — "not even close to till they start to brown."
Add the roughly chopped garlic and cook until you sense it's just starting to brown.
Add the whole fresh cherry tomatoes, turn the heat to low, cover, and let it go. ("many, many, many hours")
Stir in about two spoonfuls of ragu to thicken the sauce and add substance.
Simmer again until the cherry tomatoes are super blistered and burst when crushed, their juices mixing into the sauce. (maybe another hour)
Boil the fresh ravioli — they cook in less than two minutes. (under 2 minutes)
Pour the sauce over the ravioli, add a little fresh high quality balsamic, and grate extra extra sharp parm over the top.
Inspiration
"Today's dinner recipe was inspired by creating some unique tomato sauce. Typically, I roast the tomatoes and then I blend them together with roasted onions, roasted garlics, and I create a silky smooth sauce. But today, I wanted to blister them." The ragu addition came from her husband — "inspo from my husband, actually, he loves Raios. Maybe one of his top five things that he loves ever."
Open Questions
- help_outlineHow many people did this serve, and how many ravioli?
- help_outlineHow many cherry tomatoes, or what weight?
- help_outlineHow many onions and how many garlic cloves?
- help_outlineIs the pan covered the whole simmer, or uncovered at some point to reduce?
- help_outlineDoes she add any salt during the simmer?
- help_outlineDoes she add liquid (water, wine, stock) if the tomatoes dry out?
- help_outlineIs the balsamic drizzled on the plate or stirred into the sauce?
- help_outlineWhat kind of ragu — jarred, and which one?
Answer any of these below and I'll fold them in.
View original transcript
So, today's dinner recipe was inspired by creating some unique tomato sauce. Typically, I roast the tomatoes and then I blend them together with, you know, roasted onions, roasted garlics, and I create a silky smooth sauce. But today, I wanted to blister them and I bought the most, our favorite ravioli. It's Latrofila, it was an artichoke garlic one today. By far the best raviolis I've bought. They're so fresh. They cook in less than two minutes. And the sauce that I made was simmering for maybe two hours. The flavor ended up being just chef's kiss. First, I chopped onions into little, little, little, little small cubes, so not big chunks. And then I also, I wouldn't say minced garlic, but just a little bit bigger than minced. Just because I really don't want them to burn. And I was cooking them for a very long time. And so, we start with, you know, high quality Italian Ebu. We put the onions in. We cook those for, you know, a little bit. Not even close to, till they start to brown, but truly softened. Then we add the garlic. We let that go till they, you maybe sense they're starting to brown. And then at that point, you add the very, very fresh cherry tomatoes from the farm. Farm to people is where we get ours. And then we, you know, we put it on a low heat. We cover it. Then we let it go. Many, many, many hours. And then, because, inspo from my husband, actually, he loves Raios. Maybe one of his top five things that he loves ever. So we added just like two spoonfuls, really not that much, but just a little bit to kind of thicken the sauce and add a little bit more substance. And so, we did that. And then we let it simmer again for maybe another hour, honestly. By then, the cherry tomatoes were super blistered. You could kind of crush them and the juices would explode and kind of really all mix into the sauce. We had extra garlic. We had the onions and it created a really, really, really savory result. And then we poured that over the raviolis. We added a little bit of fresh balsamic, which we also got very high quality. Tasted so good. And then extra, extra sharp parm, which we grated over that. And the result was a very, very, very satisfying dish, which we hope to recreate or we will recreate soon. Hope you enjoy.