Beef & Wine Ravioli w/ Roasted Tomato Sauce

Інгредієнти

What we send

• 1 shallot

• 1½ oz pepperoncini

• 1 romaine heart

• ¼ oz fresh parsley

• ¾ oz Parmesan 2

• 2(1 oz) sour cream 2

• 9 oz beef & wine ravioli 1,2,3

• 14½ oz can whole peeled tomatoes

What you need

• butter 2

• kosher salt & ground pepper

Напрямки

Preheat broiler with a rack in the top position. Finely chop shallot. In a medium ovenproof skillet, stir to combine tomatoes, all but 1 tablespoon of the chopped shallots, and 2 tablespoons butter; lightly crush tomatoes with a spoon. Season with ½ teaspoon salt and a few grinds of pepper.

Broil sauce on top oven rack, stirring occasionally, until sauce is thickened and tomatoes are lightly charred, 10-15 minutes (watch closely as broilers vary).

Season to taste with salt and pepper.

3. Prep salad & cheese

While sauce broils, bring a medium pot of salted water to a boil. Finely chop pepperoncini. Separate lettuce leaves.

Pick parsley leaves from stems; discard stens and tear leaves. Finely grate all of the Parmesan.

In a medium bowl, whisk to combine all of the sour cream, pepperoncini, remaining chopped shallots, 2 tablespoons water, and half of the Parmesan. Season to taste with salt and pepper.

Add ravioli to boiling salted water (if stuck together, gently pull apart only if possible without tearing). Reduce heat and simmer gently, stirring occasionally, until al dente, 3-4 minutes. Carefully drain ravioli and add to skillet with sauce; stir gently to coat.

Add lettuce leaves to bowl with dressing and toss to coat. Season to taste with salt and pepper. Serve ravioli topped with torn parsley leaves and remaining Parmesan, and with salad alongside.

Enjoy!