DINNERLY

Beef & Wine Ravioli with Pesto & Marinated Tomatoes

Savory ravioli + herby pesto + juicy tomatoes = a very good time. One-pot, quick dinner!

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

If the pesto sauce is too thick, add a little reserved pasta water gradually until desired consistency is reached. For a fresh side, serve with a simple chopped salad of cucumbers, olives, and romaine lettuce, dressed in red wine vinaigrette.

Ingredients

0.75 oz Parmesan Cheese
2 whole Plum Tomatoes
9 oz Beef and Wine Ravioli
4 oz Basil Pesto
0.5 tsp Garlic
0 Kosher Salt
0 Ground Black Pepper
0 Olive Oil
1 tsp Balsamic Vinegar
0 Water

Tools

microplane or grater
medium pot
small bowl

Click anywhere to see instructions →

DINNERLY

Beef & Wine Ravioli with Pesto & Marinated Tomatoes

Savory ravioli + herby pesto + juicy tomatoes = a very good time. One-pot, quick dinner!

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

Ingredients

0.75 oz Parmesan Cheese
2 whole Plum Tomatoes
9 oz Beef and Wine Ravioli
4 oz Basil Pesto
0.5 tsp Garlic
0 Kosher Salt
0 Ground Black Pepper
0 Olive Oil
1 tsp Balsamic Vinegar
0 Water

Tools

microplane or grater medium pot small bowl

Mise en Place

Prepare the Parmesan cheese

Finely grate ¾ oz of Parmesan, if necessary, using a microplane or grater.

Prep the tomatoes and garlic

Halve 2 plum tomatoes lengthwise, then chop into ½-inch pieces. Finely chop ½ teaspoon of garlic.

Set out ingredients and equipment

Gather and set out the following: 4 oz basil pesto, 9 oz beef & wine ravioli, kosher salt, ground pepper, olive oil, balsamic vinegar (or red wine vinegar), a medium pot, mixing bowl, microplane or grater, and any needed utensils.

Cooking Steps

Boil water & grate cheese

Bring a medium pot of salted water to a boil. Finely grate ¾ oz of Parmesan, if necessary.

Prep tomatoes & garlic

Meanwhile, halve 2 plum tomatoes lengthwise, then chop into ½-inch pieces. Finely chop ½ teaspoon of garlic.

Marinate tomatoes

In a small bowl, stir to combine chopped garlic, 1 tablespoon olive oil and 1 teaspoon balsamic vinegar (or red wine vinegar). Add chopped tomatoes and toss to coat; season to taste with kosher salt & ground pepper. Set aside until ready to serve.

Cook ravioli

Add 9 oz beef & wine ravioli to boiling salted water and cook, stirring occasionally, until al dente, about 4 minutes. Reserve ¼ cup cooking water, then drain ravioli and return to pot off heat.

Finish & serve

To pot with ravioli, add 4 oz basil pesto, half of the Parmesan, and 2 tablespoons reserved cooking water; toss to coat (if sauce is too thick, add 1 tablespoon cooking water at a time, as needed). Season to taste with salt and pepper. Serve ravioli topped with marinated tomatoes, remaining Parmesan, and a drizzle of oil. Enjoy!

← Click anywhere to see ingredients