Celebrate the last days of the tomato crop with this recipe. A hearty vegetarian main course, it needs only a salad and a loaf of Italian bread to complete the menu. End with fresh figs (dried are okay, too) steeped in Pernod and spooned over vanilla ice cream.
Recipe information
Yield
Makes 4 servings
Ingredients
9 ounces purchased 4-cheese ravioli
3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 pounds ripe tomatoes (red, yellow, and/or orange), seeded, chopped
1 cup dry white wine
1/3 cup whipping cream
2 tablespoons chopped fresh tarragon
1/2 cup grated Parmesan cheese
Preparation
Step 1
Cook pasta according to package instructions; drain.
Step 2
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.
