Copyright Thomas Saaristo  All Rights Reserved
Pan seared ravioli with tomato balsamic sauce

For the sauce
2 teaspoons vegetable oil
2 teaspoons House salt
Black peppercorns in a pepper mill
1/4 teaspoon red pepper flakes, then to taste
1 teaspoon Italian seasoning, Dell’Alpe recommended
2 cloves garlic, minced
1 15 ounce can fire roasted diced tomatoes, Muir Glen preferred
1/4 cup moderate quality balsamic vinegar
1/4 cup chiffonade of fresh basil

For the ravioli
10 ounces fresh or frozen ravioli
1/3 cup House salt
2 tablespoons Extra virgin olive oil
2 to 3 cloves garlic, grated on the large holes of a box grater


For the sauce
Heat a medium sauce pan over medium-high heat for 2 minutes. Add the oil and heat
90 seconds or until shimmering. Add the salt, pepper, red pepper flakes and Italian
seasoning, stirring to coat and toast for 30 seconds. Add the garlic and cook for 10
seconds or until fragrant. Add the tomatoes (note that they will bubble and spurt)
and stir everything together. Cook for 4 minutes before stirring in the balsamic and
chiffonade of basil. Lower the heat to simmer while you prepare the ravioli

For the ravioli
Set up an ice bath by filling a large bowl with ice, then with water and set aside

Cook the ravioli in plenty of heavily salted boiling water for 20% less time than the
minimum time the package calls for (for example, if the minimum cooking time is 2
minutes for fresh ravioli, cook for 90 seconds. If using frozen ravioli follow the same
method for cooking). Drain the ravioli and then plunge into the ice bath.

Meanwhile, heat a large skillet over medium-high heat for 2 minutes. Add 2
tablespoons extra virgin olive oil and heat another minute or until shimmering but not
smoking.  Add the minced garlic and stir-fry for 20 seconds or until fragrant. Lower
the heat to medium and add the ravioli in a single layer (do not crowd the pan) and
sear on the first side for about 2 minutes or until just golden brown. Flip the ravioli
and sear for 90 seconds or until golden brown

Ladle the sauce into the pan, 1/4 cup at a time, and toss to gloss, adding as much of
the sauce as desired. Saute another 2 minutes continually spooning the sauce over the
ravioli, turning them over from time to time. Taste the sauce for salt and pepper.

Dived Pan seared ravioli with tomato balsamic sauce before dividing between
individual dinner plates or arranging on a large platter and serving family style