Tuesday, November 20, 2012

ravioli with tomatoes and basil dressing... 20 minutes

I seriously ate 2 big plates of this! (although, it was election night, so I MAY have been nervous eating...)
the goods:
1 small bun basil, stems removed
1 pound fresh cheese ravioli
1/3 cup extra-virgin olive oil
2 tablespoons lime juice
1 pint grape or cherry tomatoes, halved or quartered

In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.
Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.

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