Monday, September 17, 2012

Ravioli with Roasted Tomato and Basil Pesto

I was so excited when I stumbled upon an Instagram post by @b_lynn3 that involved vegan raviolis! I have never purchased any frozen food items from Whole Foods before (usually steer clear of those aisles in all grocery stores) but I made an exception for this amazing dish! These raviolis are made by Rising Moon Organics. They are 100% organic, without any additives or any of those unhealthy ingredients usually found in frozen foods, and their roasted vegetable and butternut squash flavors are vegan! These were absolutely amazing, definitely going to be buying more. I tossed these with a heap of fresh chopped spinach and homemade roasted tomato and basil pesto (recipe based off of Oh She Glows amazing recipe here). Topped with a few more slices of the roasted tomatoes and fresh basil, and devoured the most flavorful ravioli I have ever had. Now to go buy more!

Makes 3-4 servings.

1 package Rising Moon Organics Butternut Squash Ravioli, frozen
1 package Rising Moon Organics Roasted Vegetable Ravioli, frozen
1 cup fresh organic spinach, chopped
1 recipe's worth of roasted tomato and basil pesto

Roasted Tomato and Basil Pesto
9 roma tomatoes, cut in half
1/4 cup olive oil + salt + pepper for the tomatoes 
1/2 cup raw almonds
2 cloves garlic
1 cup chopped basil
1 teaspoon sea salt

Preheat your oven to 400F. Line a rimmed baking pan with parchment paper, and place the halved tomatoes on it, cut-side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 1 hour.

Cook the ravioli according to the package's instructions. While ravioli is cooking, make the pesto. In the bowl of a food processor, add the almonds, basil, and garlic. Pulse until chunky but well combined. Now add in all the tomato halves, except for two. Blend until smooth, and then add in the sea salt (to taste) and blend some more. Chop up your fresh spinach and set aside. When the raviolis are done, drain in a colander, and then return them to the pot. Toss the raviolis with the spinach first to wilt the leaves, and then add the pesto and toss again. Slice the remaining two roasted tomato halves, and any remaining basil leaves, and use them to top off each portion of ravioli.

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