TONIGHT'S SOLUTION
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Ravioli With Pesto Oil and Fresh Tomatoes
TO MAKE THE MEAL
Green salad and crusty bread
ATLANTA — As a tomato lover, this is my favorite time of the year to feast on local varieties that actually taste like tomatoes. While the classic red and green pairing of tomato and basil has become a standard, sometimes I get the urge for that combo but don't have fresh herbs on hand. That's when prepared pesto comes in handy. You get a lot of flavor with just one ingredient that, luckily, keeps well in the refrigerator for an extended amount of time.
Sometimes a thick pesto coating overwhelms the tomato and doesn't adhere evenly, making the pasta a bit clumpy, especially if it's eaten as leftovers. I have found that if you combine olive oil with just enough pesto to flavor it, you end up with a nicely balanced sauce.
Choose your fifth ingredient to add the flavor you most want to reinforce. Here I added Parmesan cheese, but you can also add fresh basil leaves or fresh minced garlic to the oil for stronger flavor (I like to poach it for 20 to 30 seconds in the pasta water to cut its bite a little). Alternatively, you can choose garlic oil instead plain olive oil.
I also should add, I am a convert to frozen ravioli and choose it over the more expensive refrigerated variety (with the exception of splurging on Via Elise). I have had good luck with Rosetto and Whole Foods' generic organic brands.
Ravioli With Pesto Oil and Fresh Tomatoes
4 servings
1 (18- to 22-ounce) package frozen cheese ravioli
1/4 cup olive oil
2 to 3 tablespoons prepared pesto
2 large or 3 medium ripe tomatoes, chopped
1/3 to 1/2 cup grated Parmesan cheese
Prepare ravioli according to package directions.
In a large serving bowl, combine oil and pesto until smooth. Add tomatoes and stir well to combine. Season generously with salt and freshly ground black pepper. Add drained ravioli and toss well to combine. Top with grated cheese.
Per serving: 326 calories (percent of calories from fat, 69), 10 grams protein, 20 grams carbohydrates, 1 gram fiber, 25 grams fat (7 grams saturated), 22 milligrams cholesterol, 604 milligrams sodium.
Take the 5:30 Challenge. If you have a great-tasting main-dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't need to be included in the ingredient list.) You can also suggest a simple side dish if it can be made within the same time. If we publish your recipe, we'll send you an apron with the 5:30 Challenge logo. Send recipes to 5:30 Challenge, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta, GA 30303. Or by e-mail to fivethirty AT ajc.com.
