Summer Garden Basil Pesto Ravioli
Ingredients
- 1 box Ripi Basil Pesto Ravioli
- 1 cup reserved pasta water
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 small yellow onion, chopped
- 4 cloves garlic, smashed
- 1 pint cherry tomatoes, halved
- 1 heirloom or beefsteak tomato, grated
- 2 tbsp tomato paste
- 1 tsp red pepper flakes
- 2 tsp Italian seasoning
- 5–6 sprigs fresh oregano
- 8–10 small basil leaves
- Kosher salt
- Black pepper
Instructions
- Boil the ravioli for 3 minutes, remove from the water, and set aside; they will finish cooking in the sauce.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the zucchini, squash, and onion and sauté for 5–8 minutes. Add the garlic and cherry tomatoes, season with a large pinch of salt, and cook for another 3–5 minutes.
- Add the tomato paste, red pepper flakes, and Italian seasoning and stir to coat the vegetables. Add the grated tomato and simmer for 3–5 minutes. Remove half the vegetable mixture and blend until smooth, then return it to the pan. Season with salt, black pepper, oregano, and basil. Add pasta water in small increments until the sauce reaches the desired consistency.
- Add the ravioli and stir gently. Plate and top with fresh herbs, flaky salt, and olive oil.
