Fresh Tomato Ravioli with Pesto Green Beans

I made this meal on a Monday- the beginning of the  week is extremely busy for me. I have lots of chores and my daughter has piano and ballet back to back. By the time we get home it is six o’clock and she is famished and wants dinner right away. I try to have something ready for her as we enter the house. I mostly make something ahead of time and heat it up as we walk in.

I bought fresh raviolis and green beans from the super market and I already had fresh tomato sauce in the fridge. I decided to cook the raviolis simply in the tomato sauce and serve them with the green beans sauteed in basil pesto- yes I had pesto in the fridge as well.

It was an easy and fast meal. I sauteed the beans in a little olive oil and cooked them till they were tender with a crunch. I then added the pesto and turned the heat off. It was a simple side dish with a lot of flavor.

I cooked the raviolis in lots of salted water (fresh pasta takes all of a few minutes to cook) and transferred them over to the simmering tomato sauce- thats it.. dinner was ready.

I love taking help from the store when it comes to fresh pasta. It is great to make it at home but obviously it is a bit time consuming and definitely not conducive for a weeknight meal.

It was a quick dinner followed by bedtime for my daughter and a glass of wine for me once she was down.

• 1 pound fresh cheese filled raviolis (I bought raviolis stuffed with asparagus and red peppers- any will do)

• 2 cups cherry tomatoes
• 1 tablespoon extra virgin olive
• 1 teaspoon salt
• Sprinkle of sugar if needed

In a wide frying pan, add the tomatoes, oil and salt. Cook on high heat for 2 minutes and then lower the heat to low and place the lid on the tomatoes. Cook on low for 20 minutes or till the tomatoes have softened and burst. Turn the heat off and put them through a food mill. A processor will do in case you don’t have a food mill.
Return the tomato sauce to the frying pan and cook on a medium high heat for about 5 minutes. Check for seasonings and add more salt or sugar if needed.
Cook the raviolis and add to the tomato sauce.

Pesto Green Beans

• 1 pound French green beans, ends cut off and washed
• 2 teaspoons extra olive oil
• ¼ cup fresh or store-bought pesto

Heat a medium saucepan filled half way with water. Bring to a boil and blanch the beans for a minute in the water and take out and place in a bowl of cold, icy water (to shock them and retain the color). Pat-dry with a paper towel and keep aside.
Heat a medium frying pan and add the olive oil. Add the beans and sauté for a minute on medium heat. Add the pesto and mix well. Taste for seasonings and serve with the fresh raviolis.