Saturday, August 3, 2013
Cheese Ravioli with Burst Tomatoes & Mascarpone
I don't know what it is, but I've seen recipes for "burst" tomatoes in pasta several times lately. It's like the culinary fairies were trying to send me some sort of subliminal message. When I came across this fabulous looking recipe in the August issue of Southern Living magazine, I thought, "That's it! I have to try this!"
Burst tomatoes sound fancy and elaborate. The truth is, they are simply mixed with olive oil and freshly minced garlic and placed underneath the broiler until they "burst" and become beautifully charred. The process only takes 5-10 minutes.
Other than that, all you have to do to enjoy this delicious dish is cook the pasta and mix the remaining ingredients in a large bowl.
I used a gorgeous yellow heirloom tomato for the additional tomato the recipe calls for. It added a beautiful contrast of colors that made Brad and I want to dive right in. I adore heirloom tomatoes this time of year and use them every chance I get. The parsley and basil add a wonderful flavor that only FRESH herbs can. And then there's the mascarpone melting into cheesy, creamy oblivion over the top. Yes, please!
I added chopped chicken from a juicy rotisserie chicken at the end. To Brad, it isn't dinner without some sort of meat. It was the perfect addition. Rotisserie chickens are my best friend, especially during these hot summer months. They make life easier!
Bon Appetit, my friends!
Pasta with Burst Tomatoes & Mascarpone
Adapted from: Southern Living magazine, August 2013
1 (24-oz.) package frozen cheese-filled ravioli
3 pt. assorted grape tomatoes
1 large tomato, chopped, preferably heirloom
2 garlic cloves, chopped
2 tablespoons olive oil
1/4 cup butter, cubed
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small rotisserie chicken, meat removed and chopped
1/2 cup torn assorted fresh herbs (such as parsley and basil)
1 (8-oz.) container mascarpone cheese
Prepare pasta according to package directions.
Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15- x 10-inch jelly-roll pan. Broil 5 to 8 minutes or until tomatoes are charred, stirring halfway through.
Transfer tomato mixture to a large bowl. Stir in butter, next 4 ingredients, and 1/4 cup fresh herbs. Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.