recipeworld

Some days, the key to a good meal is knowing what to do with what you have lying around the house. Most days, I plan ahead for dinner and go to the store to get what I’ll need. Other days, though, I just need to raid my fridge and see what I come up with. Since I always have canned tomatoes on hand, this usually means a simple pasta with some kind of tomato sauce… usually with some meat or veggies thrown in. However, one night I started making some pasta: fresh ravioli, when I realized I didn’t have any canned tomatoes.

This led to this baked ravioli dish, a really quick and easy supper with lots of yummy veggies. I like to enjoy ravioli this way now: the absence of a thick tomato sauce allows you to focus on the taste of the fresh pasta, which I don’t have too often because of the expense.

Baked Ravioli

1 package fresh ravioli, cooked

1 green pepper, chopped

1 red pepper, chopped

2 tomatoes, chopped

2 teaspoons dried basil

fresh black pepper

1 tablespoon olive oil

1 teaspoon balsamic vinegar

2 oz. Parmegiano-Reggiano cheese, broken into chunks

Preheat the oven to 400 F.

Toss all of the ingredients except for the cheese in a large baking dish, adding more olive oil if the ingredients are not sufficiently coated. Scatter the cheese chunks over the top. Bake until the cheese is melted and the tomatoes have released their juices. Remove from the oven and toss so that the tomato juice is evenly distributed, and serve with extra grated cheese on the side if you like.

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