photographic conversations across the virtual kitchen counter.
Thursday, February 5, 2009
Toasted ravioli with pesto and fresh mozzarella. What does it say about us that we post so many pictures of food? (giggle. food's just so sexy-lookin' sometimes.)
1 bag frozen ravioli, thawed (just throw it in the fridge instead of the freezer and use it within a few days) Olive oil and butter Parmesan, salt, pepper Fresh mozzarella Basil pesto (I used storebought)
Heat a skillet over medium heat and melt together equal parts olive oil and butter (enough to cover the bottom of the skillet).
Add ravioli in batches; I think I was able to do about 10 at a time but it depends on the size of your skillet. Flip them when they're browned. Transfer to a paper-towel lined plate and sprinkle immediately with a little salt, pepper and parmesan cheese (not important if you don't have any). Replenish skillet with more olive oil and butter as needed.
Layer them on a plate with pretty much whatever you want, kind of like ravioli nachos. The ones in the picture are layered with pesto and fresh mozzarella only. You don't have to get the sauce on every single ravioli; just kind of scatter it over them. Use a fork; it helps.
You can use pesto, marinara, sour cream with a little horseradish, fresh mozzarella, roasted red pepper, whatever you want. The prettiest batch I've made had fresh chopped basil, finely minced red and yellow pepper, sundried tomato pesto and fresh mozzarella. GORGEOUS.
send me the recipe! I have some fresh mozz that I need to use! God they look fantastic!
ReplyDeleteI'll just post it here:
ReplyDelete1 bag frozen ravioli, thawed (just throw it in the fridge instead of the freezer and use it within a few days)
Olive oil and butter
Parmesan, salt, pepper
Fresh mozzarella
Basil pesto (I used storebought)
Heat a skillet over medium heat and melt together equal parts olive oil and butter (enough to cover the bottom of the skillet).
Add ravioli in batches; I think I was able to do about 10 at a time but it depends on the size of your skillet. Flip them when they're browned. Transfer to a paper-towel lined plate and sprinkle immediately with a little salt, pepper and parmesan cheese (not important if you don't have any). Replenish skillet with more olive oil and butter as needed.
Layer them on a plate with pretty much whatever you want, kind of like ravioli nachos. The ones in the picture are layered with pesto and fresh mozzarella only. You don't have to get the sauce on every single ravioli; just kind of scatter it over them. Use a fork; it helps.
You can use pesto, marinara, sour cream with a little horseradish, fresh mozzarella, roasted red pepper, whatever you want. The prettiest batch I've made had fresh chopped basil, finely minced red and yellow pepper, sundried tomato pesto and fresh mozzarella. GORGEOUS.
YAY!! John is already plotting to make it
ReplyDelete