Ravioli Salad with Tomatoes and Basil

Since summer is right around the corner, and it will quickly be too hot to make anything that requires the oven, we are beginning to remember all of our favorite salads.  This is a ravioli salad, from my friend Tracy, that is hearty enough for any dinner.  It can be served with pasta right out of the water or at room temperature.

This time of year the tomatoes are out of this world.  This dish is so, so good!  A perfect combination of flavors and textures.

1 pound (500g) fresh ravioli (or tortellini)

1 pkg. cherry or grape tomatoes, halved

1 small jar artichoke hearts, drained and quartered

1/2 C. of your favorite olive (which you'll notice I omitted)

3 T. capers, rinsed

1/4 C. olive oil

lots of basil, torn (a couple of handfuls)

red wine vinegar

salt and pepper

Put tomatoes and artichokes into a large bowl.  Add the basil, olives, capers and oil.  Toss well.  Cook the pasta according to package directions and drain.  Immediately add to the bowl and toss gently with a spatula.  Add salt, pepper and vinegar to taste.

Zucca Ravioli con Cannella e Zucchero

This recipe is probably not one that can easily be made in the States, as I have never seen fresh pumpkin ravioli there. But this is one of my new favorite dishes.  If you ever happen to stumble upon them, or if one day you're feeling incredibly adventurous and want to attempt to hand make them (not hard, just time consuming), this is an absolutely delightful way to eat pumpkin ravioli.

500 grams (or 1 pound) fresh pumkin ravioli

1 T. butter

cinnamon and sugar

Boil pasta as directed.  When done, drain and put back into cooking pot, adding the butter to keep pasta from sticking.  Serve immediately on plates or in bowls, generously sprinkling cinnamon and sugar on top. 

Personally, it took me exactly 7 minutes from putting the ravioli into boil to serving it plated on the table. Delicious AND incredibly easy.  Does it get better than that?